Shrimp and Pasta Shell Salad recipe

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Ingredients

1 ¼ cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
¼ teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
⅓ cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
½ cup finely diced red bell pepper
¾ cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired

Nutrition Info

450.9 calories
carbohydrate: 33.8 g
cholesterol: 99.3 mg
fat: 28.8 g
fiber: 1.9 g
protein: 15.4 g
saturatedFat: 4.4 g
servingSize: -
sodium: 663.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl, add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.

  2. Bring a pot of well-salted water to a boil and stir in pasta shells, cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly, drain again. Transfer to a large bowl.

  3. Toss shrimp with pasta, add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.

  4. Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Recipe Yield

8 servings

Recipe Note

When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.

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