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Pasta Shrimp Salad Recipe

"I prepared a similar version of this seafood salad years ago for my daughter's graduation," notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. "Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:7 servings


  • 1 package (7 ounces) small shell pasta
  • 3 celery ribs, chopped
  • 1 package (5 ounces) frozen cooked small shrimp, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup fat-free French salad dressing
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons chopped onion
  • 2 teaspoons dried basil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon salt-free seasoning blend


  • 1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: Yield: 7 servings.

Nutritional Facts

1 cup: 165 calories, 6g fat (1g saturated fat), 45mg cholesterol, 392mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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Reviewed Oct. 5, 2010

"It might be good if the French Dressing is changed to Italian."

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