Shrimp Pasta Salad with Fresh Dill Recipe

This recipe is great, but make sure to use frozen shrimp instead of canned! Avoid shrimp that has been peeled and deveined before freezing as it can lead to a loss of flavor and texture, since the shells help protect the shrimp meat. I used a whole bag of U36/40 sized shrimp because I prefer larger shrimp in my salads. I adjusted the vegetable quantities in the recipe to include 1 cup of celery, 1 cup of cucumber, 4 small tomatoes (seeded), and 5 tablespoons of shallots. I suggest using Farfalle (bow tie) pasta instead of shells, and I used around 12 ounces of it. Shells tend to hold onto dressing, which can be a good or bad thing depending on your preference. I also tweaked the dressing by adding a tablespoon of Worcestershire sauce and more dill, but there was still plenty of dressing even with the increased veggies and pasta. This salad benefits from generous amounts of salt and pepper, but overall, it's really flavorful.

After reading the reviews and trying this recipe myself, I discovered that it definitely requires some adjustments to suit personal preferences. I found it to be a bit too mayonnaise-heavy and lacking in seasoning. To enhance the flavor, I added Jane's Krazy Mixed Up Salt, Penzey's Fox Point Seasoning, and a generous amount of salt and pepper. Hopefully, letting it sit overnight will help mellow out the excess mayo. I also agree with other reviewers that using tomatoes in this dish, especially if prepared in advance, may not be ideal, so I omitted them and opted for frozen peas instead. I substituted farfalle pasta for the seashell shape, as I felt it worked better. Instead of canned shrimp, which can be overly salty and mushy, I used frozen, pre-cooked shrimp. I swapped shallots for fresh green onions to avoid overpowering the dish. Overall, the original recipe serves as a good foundation, but with modifications like mine, it can be elevated to a more flavorful and enjoyable dish. I'd rate it four stars with adjustments, or feel free to make your own adaptations to cater to your taste preferences.

This dish is simply amazing! I opted for fresh shrimp and cooked it in Zatarains Crab and Shrimp Boil, which added such a flavorful twist. It has quickly become a household favorite. I followed the rest of the recipe as instructed and it turned out perfect.

This dish turned out amazing! I substituted 1/2 cup of fat-free plain yogurt and 1/2 cup of low-fat mayo for 1 cup of mayo. I opted for larger frozen shrimp and cut them in half, and next time I plan to use halved grape tomatoes. Thank you for sharing this recipe!

Adjusted the recipe slightly: substituted frozen salad shrimp for canned ones and used frozen peas for convenience. Also used a different pasta shape that I had available. Next time, I'll remember to include celery for that added crunch that was missing. Opted to skip the tomatoes, as I prefer my salads without them. Initially seemed a bit too saucy, but the pasta absorbs it as it sits. As with many pasta salads, the flavors meld together nicely the following day, enhancing the overall taste.

Simple to prepare and absolutely delicious!

Great experience, despite having to substitute dried dill. The addition of sour cream lends a refreshing and more delicate taste compared to using just mayo.

This salad had a pleasant taste, but it didn't blow me away. I decided to use frozen shrimp instead of canned. Overall, I would consider making it again.