Total Time
Prep 20 mins
Cook 10 mins

Wow! This is just beyond-belief delicious. I'm not a huge curry fan, but I'd make this again. This would be a great choice for a summer luncheon or picnic. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Elaine Carncross of Hilo, Hawaii.

Ingredients Nutrition


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