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Creamy Cold Poached Shrimp Pasta Salad Recipe Easy Restaurant Style

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A creamy, tangy, and refreshing cold poached shrimp pasta salad that tastes like a seaside bistro dish. Perfect for busy days, summer parties, and casual dinners.

Ingredients

Scale
  • 8 ounces (225 g) rotini or fusilli pasta
  • 1 pound (450 g) raw shrimp, peeled and deveined
  • 1 celery stalk, finely diced
  • 1/2 cup (75 g) red bell pepper, finely chopped
  • 1/4 cup (40 g) red onion, finely minced
  • 1/2 cup (120 g) mayonnaise
  • 1/4 cup (60 g) sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: 1/4 cup (40 g) chopped cucumber, capers or chopped olives, chopped fresh chives or green onions

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions, about 8–10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Poach the Shrimp: In a separate pot, add cold water (about 4 cups or 1 liter) and bring to a gentle simmer over medium heat. Add peeled and deveined shrimp (1 pound/450 g) and poach gently for 3–4 minutes until pink and opaque. Avoid boiling vigorously; you want gentle heat to keep shrimp tender. Immediately transfer shrimp to a bowl of ice water to stop cooking and keep the texture firm. Drain and pat dry.
  3. Prepare the Dressing: In a medium bowl, whisk together 1/2 cup (120 g) mayonnaise, 1/4 cup (60 g) sour cream, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon sugar, and 2 tablespoons chopped fresh dill. Season with salt and pepper to taste. Adjust lemon and seasoning as needed.
  4. Chop the Veggies: Finely dice 1 celery stalk, 1/2 cup red bell pepper, and 1/4 cup red onion. If using cucumber or optional add-ins, prep those now.
  5. Combine the Salad: In a large mixing bowl, combine the cooled pasta, poached shrimp, and chopped veggies. Pour the dressing over and gently toss until everything is evenly coated. Taste and adjust salt or lemon if needed. Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
  6. Serve: Garnish with extra fresh dill or chopped chives before serving. Serve cold or at room temperature.

Notes

Do not skip chilling the salad; it helps flavors meld and improves texture. Poach shrimp gently to avoid rubbery texture. Rinse pasta under cold water to stop cooking and prevent mushiness. For a lighter dressing, substitute mayo with Greek yogurt. Use gluten-free pasta or spiralized zucchini for gluten-free version.

Nutrition

Keywords: shrimp pasta salad, cold shrimp salad, creamy shrimp pasta, poached shrimp recipe, summer pasta salad, easy shrimp salad

Find it online: https://dahliadishes.com/creamy-cold-poached-shrimp-pasta-salad-recipe-easy-restaurant-style/