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Bubba-Gump Shrimp Pasta Salad

We were invited to my Brother's home for Father's Day and my Grand-Niece's birthday celebration. Since my Sister in Law does most of the cooking, I like to bring something from my kitchen to round out the menu.

This unique pasta salad is a family favorite. I get requests for it before just about every family get together.


  • ½ Lb. Prepared salad-size Shrimp Meat
    • Tail Off
    • Peeled
    • Fully Cooked
  • ½ Lb. Salad Pasta
  • ½ medium sweet onion, chopped
  • 1 can (6 Oz.) medium pitted ripe olives, drained & halved
  • 4 medium clelery stalks, halved lenghtwise & sliced
  • 1 Cup frozen sweet peas
  • 1 Cup mayonnaise
  • 1 Cup sour cream
  • ½ Pack Ranch Dressing mix
  • 1 Tablespoon dill weed


  1. Thaw shrimp meat & sweet peas at room temperature
    • Do Not thaw in a microwave!
      • The shrimp will get like rubber
      • The peas will get mushy
  2. Prepare the salad pasta per package directions
    • Rinse
    • Drain
    • Set aside to cool
  3. Prepare the remaining vegetables
  4. In a small bowl, mix mayonnaise, sour cream, dressing mix, and dill weed
  5. In a large bowl, lightly toss pasta, shrimp, and vegetables
  6. Fold in mayonnaise mixture (add amounts of the mixture to suit your taste)
  7. Refrigerate until ready to serve

Preparation Time:

  • Cooking:
    • 20 minutes (approximate)
  • Vegetables & assembly:
    • 30 minutes


If you have time, prepare this dish a day ahead to allow the herbs and spices time to meld together.


  • Serves eight adults

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