Old Bay is a classic Chesapeake Bay seasoning that’s designed to bring out the best in seafood. The creamy old bay shrimp pasta salad recipe is one of them. It’s great on blue crabs, peel-n-eat shrimp, and fried chicken. But it’s also delicious on just about everything else. Just shake it on like you would salt and pepper, and you’ll instantly notice a boost in flavor.
This shrimp salad recipe takes full advantage of Old Bay’s unique blend of herbs and spices by mixing it into the mayonnaise that gets whisked with the other ingredients. It’s a quick lunch or light supper, piled onto a croissant or scooped over lettuce. You can also dice the shrimp and serve it as a dip with crackers if you prefer something heartier.
Requirements for Old Bay Shrimp Pasta Salad Recipe
While the original recipe for this pasta salad simply calls for “cooked shrimp,” up to you to decide what kind of shrimp you want to include. You can use peeled, cooked, and raw shrimp for this recipe. Just note that if you’re using cooked and peeled shrimp, you’ll only need about half the amount of raw shrimp called for in the recipe.
- Peeled: This is a great option if you don’t like peeling hard-to-peel raw shrimp (which I hear can be a bit of a pain). It will also save on prep time! Just make sure to use peeled frozen shrimp if you go this route—it’s easy enough to find these days (I found mine at Trader Joe’s), and they thaw very quickly.
- Cooked: Perfectly cooked shrimp would also be a good choice. If you decide to use cooked shrimp, be sure to first chill it completely in an ice bath.
- Raw: I like to buy raw shrimp but then cook it on the grill, under a broiler, or by boiling it right before using it. If you prefer your shrimp especially pink and plump, don’t overcook it.
Besides, how about a spicy creamy shrimp pasta recipe with corn and tomatoes? If you go to get that taste, then, our spicy shrimp pasta with tomatoes and corn recipe is for you. You can take a look now.
How to Make Creamy Old Bay Shrimp Pasta Salad Recipe
Old Bay Shrimp Pasta Salad is a seafood dish that can be made as an appetizer or as a main course. The main ingredients are shrimp and pasta, but the dressing (which includes olive oil, garlic, lemon juice, chili flakes, and dill) gives the dish a distinct flavor. Served chilled, it makes a delicious summertime meal.
1. Fry Pan
2. Medium Bowl
4. Refrigerator (for storing)
Preparation Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 Servings
- 1 pound small shrimp 61-70 count, deveined and peeled
- 1 pound small shell pasta or other of your choice
- 2 tablespoons lemon juice
- 2 tablespoons Old Bay seasoning
- 1 cup celery, finely chopped
- 1 cup Miracle Whip Salad Dressing
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon dried dill weed
- 1/4 tablespoon cayenne
- Add the shrimp to the pan and cook until pink and firm, about 2 minutes. After draining the shrimp, keep it in a colander. And then run under cold water to shock the shrimp. Furthermore, stop the cooking. Peel the shrimp and remove any black vein with a paring knife if necessary.
- In a medium bowl, whisk together 1 cup mayonnaise, 3 tablespoons Old Bay seasoning, 1 tablespoon wine vinegar, and 1 teaspoon Worcestershire sauce.
- Combine all the ingredients by whisking them together for a better result.
- Add the shrimp, celery, and the white and light green portions of the scallions to the pan.
- Toss together the ingredients, taste, and adjust the seasoning as needed.
- Allow the salad to chill in the refrigerator until ready to serve. Before serving the old bay shrimp pasta salad recipe, sprinkle the salad with chopped dark green scallions. You can add a dash of Old Bay seasoning with it. You store this salad for up to two days without any tension by keeping it in the refrigerator.
To further enhance the flavor of the shrimp, add 1/2 cup water and 1/2 cup apple cider vinegar to a saucepan over high heat. Bring to a boil, then add shrimp. Cover and boil for 2 1/2–3 minutes, then drain. Continue with the recipe as directed.
Nutritional Facts in the Recipe
The nutrition information for the old bay shrimp pasta salad recipe, based on a serving size of 1 cup (8 oz), is 255 calories, 168 milligrams of cholesterol, 424 milligrams of sodium, 18 grams of carbohydrates, 2 grams of fiber, and 21 grams of protein.