This Shrimp Pasta Salad recipe has been a family favorite in our home for years, and for good reason! It’s the perfect blend of seafood flavor with a zesty Italian flair. I’ve made this recipe for everything from relaxed game day spreads to sunny backyard cookouts, and it always gets rave reviews. Over time, I’ve tested different pasta shapes, dressings, and seasonings and found that angel hair works best for this recipe.
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With just 30 minutes of prep time and a quick chill in the fridge to bring out all the flavors, this Shrimp Pasta Salad is a dish you can always count on. It’s a go-to recipe for anyone who wants something that different, effortless, and a fan favorite at your next tailgate, cookout, or gathering.
Table of Contents
- Why You’ll Love This Angel Hair Pasta With Shrimp
- Shrimp Pasta Salad Recipe Ingredients
- How to Make Shrimp Pasta Salad
- Seafood Pasta Salad Tips
- What to Serve With a Seafood Pasta Salad
- Storing Shrimp Salad With Pasta
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- FAQ:
- Shrimp Pasta Salad Recipe:
- Shrimp Salad With Pasta Recipe
- Craving More?
- Shop My Favorite Tools & Seasonings From This Recipe:
Why You’ll Love This Angel Hair Pasta With Shrimp
If you’re looking for a light lunch or a refreshing side dish for your next cookout, this shrimp pasta salad recipe is or beloved family recipe. It combines tender pasta, juicy shrimp, and plenty of fresh ingredients for a burst of flavor in every bite. This dish is perfect for a hot day, easy to prep in advance, and makes an impressive addition to a buffet of cold pasta salad recipes like tuna pasta salad or lobster rolls. Our family has made this shrimp pasta salad for years, and over the years, we’ve crafted a dish that is very well balanced: tender pasta, perfectly seasoned shrimp, and a zesty Italian salad dressing to bring it all together. This shrimp pasta salad is versatile, crowd-pleasing, and comes together quickly, making it ideal for entertaining.
Shrimp Pasta Salad Recipe Ingredients
Here are the fresh ingredients and pantry staples you’ll need:
- 24 oz peeled and deveined raw shrimp (small or larger shrimp, frozen shrimp is fine)
- 16 oz angel hair pasta (or other small pasta or short pasta like elbow macaroni or small shells)
- 1 cucumber, finely diced
- 3 roma tomatoes or cherry tomatoes, diced with seeds removed
- 1 red bell pepper or sweet red pepper, finely diced
- ½ tsp old bay seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tbsp McCormick Perfect Pinch Salad Supreme Seasoning
- 1 tbsp butter
- 1.5 tbsp olive oil
- 1.5 bottles Italian salad dressing (preferably zesty Italian dressing)
- Salt (kosher salt) to taste and for pasta water
How to Make Shrimp Pasta Salad
Follow these full instructions for best flavor and a stress-free cooking process:
STEP 1: Prep the vegetables: Wash and finely dice cucumber, roma tomatoes, and peppers. Pat them dry with paper towels to avoid excess water.
STEP 2: Boil the pasta: In a large pot or pot of water, add a pinch of salt and olive oil. Bring to a rolling boil and cook pasta according to package instructions until you have al dente pasta. Drain and immediately and place inside of a large mixing bowl.
STEP 3: Cook the shrimp: As pasta water is coming to temp In a skillet over medium heat, melt butter. Add shrimp and season with old bay seasoning, onion powder, and garlic powder. Sauté until shrimp are pink and cooked through (2–3 minutes per side). Remove from heat, reserving the butter sauce.
STEP 4: Assemble the salad: In a large serving tray or mixing bowl, combine cooled pasta, diced vegetables, cooked shrimp, and butter sauce. Add Italian salad dressing and Salad Supreme Seasoning. Toss gently until everything is well coated.
STEP 5: Chill and serve: Cover the salad with foil or transfer the salad to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a stir and adjust with extra Italian dressing for a next-level zesty flavor. Enjoy!
Seafood Pasta Salad Tips
Before making our famous Angel Hair Shrimp Pasta Salad, there are a few cooking tips I want to share with you to make this dish a sure success:
Tip 1
Take care to not overcook your shrimp! They cook super quickly, so I recommend a quick sear over high heat. If shrimp are cooked too long, they’ll turn rubbery, and no one wants chewy shrimp in their pasta salad.
Tip 2
Add a splash of olive oil and a good pinch of salt to your pasta water. The salt seasons the pasta from the inside out, while the olive oil keeps the noodles from sticking together, especially important for a cold pasta salad. While adding oil to pasta water breaks the usual “pasta should absorb the sauce” rule, it’s the right move here since this salad is tossed in dressing, not a thick sauce. Make sure to bring your pasta water to a rolling boil before adding the noodles so they cook evenly and stay separate. Honestly, this trick works for any pasta dish when you need perfectly tender noodles.
Tip 3
Use Ken’s Zesty Italian Salad Dressing (I’ve included a link to this salad dressing here). I’ve used Kraft Italian Salad Dressing, Kraft Zesty Italian Salad Dressing, and Ken’s Italian Salad Dressing. After trial and error, Ken’s Zesty Italian Salad Dressing is by far THE BEST for Shrimp Pasta Salad! I am not sponsored by Ken’s, so I’m telling you what I know!
Tip 4
A secret ingredient I’ve discovered over the years to make my pasta salad’s pop is the McCormick Perfect Pinch Salad Supreme Seasoning! This combination of seasoning adds the most amazing flavor to any pasta salad. I’ve listed 1 tbsp in this recipe, but feel free to add more since it’s so good when combined with other ingredients!
What to Serve With a Seafood Pasta Salad
This shrimp salad with pasta pairs beautifully with:
- Southern Style Crispy Fried Fish
- Grilled Lobster Tails
- Grilled Balsamic Vegetables
- Grilled Lemon Pepper Chicken
- Watermelon Feta Salad
Storing Shrimp Salad With Pasta
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Meal Prep Tip: This salad tastes even better the next day as the flavors deepen, making it a great option for meal prep or cookouts.
- Do Not Freeze: Freezing is not recommended for cold pasta salad recipes due to changes in texture.
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FAQ:
Do I need to thaw the shrimp before cooking?
If you’re using frozen shrimp, it’s best to fully thaw and drain them before cooking. This ensures even cooking and better flavor. Frozen shrimp can release extra water during the cooking process, which will dilute seasoning/flavor.
How do I avoid overcooking the shrimp?
Shrimp can cook very quickly, so I recommend aiming for 2-3 minutes per side. Cook them just until they turn pink and opaque to avoid a rubbery texture.
What is the best type of dressing for this recipe?
The recipe suggests a zesty Italian dressing (e.g., Ken’s Zesty Italian) for a bright, tangy flavor. You can adjust how much dressing you add before serving to suit your taste.
Can this salad be made ahead of time?
Yes! This salad actually tastes better the next day as the flavors develop more. Just cover and refrigerate in an airtight container for 3-4 days.
Can I freeze this pasta salad?
Freezing isn’t recommended because the texture of cold pasta salads and fresh vegetables can change after thawing.
Can I make this recipe vegetarian or vegan?
To make a vegetarian version, omit the shrimp and consider adding chickpeas or marinated tofu. For a vegan version, also swap the butter for olive oil and use vegan dressing.
Shrimp Pasta Salad Recipe:
Shrimp Salad With Pasta
Ingredients
- 24 oz Peeled and deveined small sized raw shrimp , (previously frozen is okay)
- 16 oz Package Angel Hair Pasta
- 1 Cucumber, finely diced , (peel is optional)
- 3 Roma Tomatoes, diced with seeds removed
- 1 Bell Pepper, finely diced, (pepper preference is optional)
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tbsp McCormick Perfect Pinch Salad Supreme Seasoning
- 1 tbsp Butter
- 1.5 tbsp Olive Oil
- 1.5 Bottles Ken's Zesty Italian Salad Dressing, (be sure it's Zesty Italian, not just Italian)
- Salt to taste
Instructions
- Begin by prepping your salad ingredients. Wash and finely dice 1 cucumber, 1 bell pepper, and 3 Roma tomatoes with seeds removed. Set aside in a bowl. Clean shrimp by ensuring tail, shell, and veins are removed. Set shrimp aside.
- On the stove top, fill a pot with water, add salt, and 1.5 tbsp of olive oil. (The olive oil will prevent the pasta from sticking together). Bring water mixture to a rolling boil, add pasta and cook until al dente. Angel Hair Pasta is very thin, so the pasta should cook quickly within 3-5 minutes.
- While pasta water is coming to a boil, take a fry pan or sauté pan and melt 1 tbsp of butter. Once butter is melted, add shrimp. Season shrimp with 1/2 tsp old bay seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder. Sauté and cook shrimp until it is pink and done. Set cooked shrimp aside. Do not discard butter sauce in pan since you will add this to the pasta salad later for extra flavor.
- Once pasta is done, remove from heat, drain, and add to a large mixing bowl. To the mixing bowl add cooked shrimp and butter sauce, diced cucumbers, tomatoes, and peppers, sprinkle 1 tbsp of McCormick Perfect Pinch Salad Supreme Seasoning, and 1 bottle of Ken's Zesty Italian Salad Dressing. Toss salad until fully combined. Store in refrigerator to chill. Before serving, take a second bottle of Ken's Zesty Italian and add to taste or to loosen any noodles. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
Next time you’re making invited to a cookout or if you want a different twist on a pasta salad, definitely make this shrimp pasta salad! If you decide to give this a try, don’t forget to tag me on Instagram @elicitfolio so I can see your creations! Save this recipe to Pinterest to enjoy it again later.
Wonderful taste and freshness. I would not put oil in my pasta boiling water. It does prevent the pasta from sticking together but it also prevents any sauce from sticking to the pasta once removed. I think just staying close to the boiling water and stir a couple of times will keep it from sticking.
will definetely going to try this recipe with some adaptogen mocktail, as you see i also have to focus on my health