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Pasta and Shrimp Salad

 Pasta and Shrimp Salad
Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons.
6-8 ServingsPrep: 20 min. + chilling


  • 1 can (20 ounces) pineapple chunks
  • 2 teaspoons cornstarch
  • 1/2 to 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked medium pasta shells
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped sweet red pepper


  • Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a
  • small saucepan, combine the cornstarch, curry powder, salt, pepper
  • and reserved pineapple juice until smooth. Bring to a boil; cook and
  • stir for 1 minute or until thickened. Remove from the heat; cool to
  • room temperature. Stir in mayonnaise and sour cream.
  • In a large bowl, combine the shrimp, pasta, water chestnuts, red
  • pepper and reserved pineapple. Add dressing and toss to coat. Cover
  • and refrigerate for at least 2 hours before serving. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 248 calories,

2 of 2

Pasta and Shrimp Salad (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 96 mg cholesterol, 179 mg sodium, 25 g carbohydrate, 2 g fiber, 14 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.