Aunt Bee’s Shrimp and Pasta Salad

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Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.

Aunt Bee’s Shrimp and Pasta Salad

Recipe by: Blair Lonergan, The Seasoned Mom


1 lb. small shrimp peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)

8 ounces elbow macaroni pasta cooked and rinsed in cold water

¼ cup chopped green onion

1 green bell pepper diced

2 cups diced celery

1 cup frozen peas thawed

1 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons fresh minced dill

½ teaspoon salt

¼ teaspoon pepper


To view the full recipe visit The Seasoned Mom!


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