Southern Shrimp Pasta Salad Recipe

Southern Living Southern Shrimp Pasta Salad in a bowl to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

30 mins

Total Time:

45 mins

Servings:

This shrimp pasta salad is inspired by one of my favorite Southern dishes: pickled shrimp. There's just something about pickled shrimp that makes me giddy. It's a beautiful dish with plump, pink shrimp nestled among vibrant vegetables and herbs—all tossed together in a light vinaigrette studded with whole pickling spices.

This old-school Southern classic, known to many as "Sea Island shrimp," still feels like a modern luxury to me. Every time I eat it, I vow to make it more often—which is how this delicious shrimp pasta salad recipe came to be.

It’s a fresh twist that has all the flavors and textures of pickled shrimp plus crunchy sugar snap peas and lots of tender herbs. And thanks to the pasta, it’s filling enough to serve as a meal.

I like to make it ahead (it gets better the longer it sits) and then enjoy it with a glass of sweet tea in my outdoor kitchen, which is where you’ll find me all season long.

Ingredients for Southern Shrimp Pasta Salad

A fresh, bright combination of snap peas, lemon, shrimp, pasta, fresh herbs, and more combine for this spring- and summer-ready pasta salad. To make Southern shrimp pasta salad, you'll need:

Ice: To prepare an ice bath for quickly cooling the shrimp after cooking.
Kosher salt: Seasons the cooking liquid for flavorful pasta and shrimp.
Orecchiette pasta: Small ear-shaped pasta that holds the vinaigrette nicely.
Lower-sodium Old Bay seasoning: Adds a classic, savory seafood flavor to the shrimp.
Medium-size raw shrimp: The star protein of the dish, perfectly bite-size with a firm but tender texture.
Fresh lemon juice: Brightens the salad for a light and citrusy flavor.
Coarse-grained Dijon mustard: Adds a mild tanginess to the dressing.
Honey: Sweetens the dressing to balance the mustard and lemon.
Extra-virgin olive oil: The base of the dressing that emulsifies with the lemon juice, mustard, and honey to coat each bite of pasta, veggies, and shrimp.
Minced garlic: Adds a savory depth to the dressing.
Crushed red pepper: Adds a hint of heat.
Black pepper: For a peppery spice.
Fresh sugar snap peas: A sweet, crunchy texture that contrasts and adds a fresh touch to the pasta and shrimp.
Shallots: For a mild onion flavor.

Celery: A crisp, refreshing texture and slightly bitter note.
Fresh dill and parsley: A fresh, aromatic touch that adds brightness to the dish.

Southern Living Southern Shrimp Pasta Salad ingredients — Caitlin Bensel, Food Stylist: Torie Cox

How To Make Southern Shrimp Pasta Salad

Cook and cool the pasta, cook and cool the shrimp, and you're pretty much there. Tossed with a quick vinaigrette, herbs, and chopped vegetables, this pasta salad comes together in no time. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook and cool pasta: Fill a large bowl with ice water; set aside. Cook orecchiette pasta in boiling water with salt until al dente. Transfer pasta to a paper towel-lined backing sheet and let cool completely. Reserve boiling water in pot.
Step 2. Cook and cool shrimp: Add some Old Bay seasoning to boiling water, and boil a few minutes. Add shrimp and cook through. Transfer shrimp to the ice water bath to cool completely.
Step 3. Make dressing: Whisk together lemon juice, mustard, and honey. Whisk in oil until smooth. Whisk in garlic, red pepper, black pepper, and remaining salt and Old Bay seasoning.
Step 4. Combine pasta salad ingredients: In a large bowl, toss pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley with vinaigrette. Serve or refrigerate for up to 24 hours.

Our Tips for the Best Southern Shrimp Pasta Salad

For the best Southern shrimp pasta salad, keep these tips in mind:

Choose the right pasta: Orecchiette is a great fit for this recipe, but fusilli, penne, or farfalle can also be used in its place if preferred.
Season the cooking liquid: It might seem like a waste, but generously salting your water does wonders for the flavor of the pasta and shrimp.
Cook the pasta until al dente: Overcooked pasta will fall apart and become mushy in the salad.
Stop the cooking process: Transferring the hot pasta to a baking sheet and the cooked shrimp to an ice water bath helps stop the cooking process for the ideal texture of both.
Revive before serving: If making this salad up to 24 hours ahead, revive with an additional splash of olive oil to loosen up the texture, if needed.

How To Store Southern Shrimp Pasta Salad

Make this pasta salad up to 24 hours ahead of serving. The flavors will meld and deepen as it sits. Refrigerate leftovers in an airtight container for up to two or three days. Revive, if needed, by tossing with a splash of olive oil or lemon juice before serving.

What To Serve With Southern Shrimp Pasta Salad

This pasta salad epitomizes a one-dish meal. With fresh vegetables, succulent shrimp, tender pasta, and a honey-mustard vinaigrette to pull it all together, the only thing we could think to add to round out the meal is a side of crisp garlic bread, or a glass of white wine. One or the other, or both, and you'll certainly have a satisfying meal on your hands.

Why This Recipe Gets Rave Reviews

While this is definitely one of our favorite warm weather dishes, our community members seem to agree:

Laura Carter Jernigan said, "Absolutely wonderful. Very labor intensive with all the chopping but worth it."

MaineWoman commented, "Made it for guests for Memorial Day and it was a huge success. Very very good."

More Southern Pasta Salad Recipes You'll Love

Hearty, satisfying, and with a Southern twist, these pasta salad recipes are sure to become staples on your party menus:

Editorial contributions by Katie Rosenhouse.

Ingredients

Ice
3 Tbsp., plus 1/4 tsp. kosher salt, divided
12 oz. uncooked orecchiette pasta
3 Tbsp., plus 3/4 tsp. lower-sodium Old Bay seasoning, divided
1 lb. medium-size raw shrimp, peeled and deveined
1/4 cup fresh lemon juice (from 2 lemons)
1 Tbsp. coarse-grained Dijon mustard
1 Tbsp. honey
1 cup extra-virgin olive oil
1 tsp. minced garlic (from 2 garlic cloves)
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
2 cups fresh sugar snap peas, sliced
2 medium shallots, thinly sliced (about 1/2 cup)
1/2 cup thinly sliced celery (from 2 stalks)
1 cup roughly chopped fresh dill
1/2 cup roughly chopped fresh flat-leaf parsley

Directions

Cook and cool pasta:

Fill a large bowl with ice and water; set aside. Bring 12 cups water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high. Add orecchiette pasta, and cook, stirring occasionally, until al dente, about 12 minutes. Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes. Do not remove boiling water from heat.

Caitlin Bensel, Food Stylist: Torie Cox
Cook and cool shrimp:

Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes. Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain. Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.

Caitlin Bensel, Food Stylist: Torie Cox
Make dressing:

Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl. Gradually whisk in oil until smooth and combined. Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 teaspoon salt and 3/4 teaspoon Old Bay seasoning until combined.

Caitlin Bensel, Food Stylist: Torie Cox
Combine pasta salad ingredients:

Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve, or cover and store in refrigerator up to 24 hours.

Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

Can I substitute the shrimp in this pasta salad with another protein?

You can swap the shrimp for lobster or other types of seafood, as well as shredded chicken, if preferred.
Should shrimp pasta salad be served warm or chilled?

This salad can be served at room temperature right after preparing, or chilled.
How do you keep shrimp from becoming rubbery?

Cook shrimp only until pink and just cooked through for the most tender texture. Transferring them immediately to an ice bath helps stop the cooking process to keep that ideal texture intact.