Fresh vegetables, pasta, shrimp, mayo, and sour cream plus spices and seasonings come together quickly. And it's even better tasting after it's had time to chill!
10ouncesraw medium shrimppeeled, deveined, cooked, and drained
Instructions
Cook pasta according to package directions. Drain and rinse under cold water. Toss with a teaspoon of olive oil to keep it from sticking together while you prepare the dressing.
In a medium bowl, combine mayonnaise, sour cream, horseradish sauce, sugar, and celery seed. Whisk to combine.
In a large bowl, combine prepared rotini, peas, celery, red bell pepper, onion, and cooked shrimp.
Add dressing to the bowl and toss everything together until coated well.
Cover and refrigerate for 1 hour before serving.
Notes
You can purchase cooked shrimp for this recipe, or if you prefer (like we do) you can cook and cool it yourself. If you are using frozen shrimp, allow it to thaw completely and pat it dry before beginning.
Like any pasta salad, you can substitute or add in vegetables as you prefer.
Store shrimp pasta salad in an air-tight container kept in the refrigerator for up to 3 days.
Shrimp pasta salad is best served the same day. However, you can prepare it the morning of or the night before, but I wouldn't plan on prepping it any further than that as shrimp doesn't keep very long.