Shrimp and Pasta Shell Salad

Name: Shrimp and Pasta Shell Salad
Prep time: 25 min
Cook time: 10 min
Yield: 8
Ingredients: 1 1/4 cups mayonnaise, or more if needed; 2 teaspoons Dijon mustard; 2 teaspoons ketchup; 1/4 teaspoon Worcestershire sauce; 1 teaspoon salt, or to taste; 1 pinch cayenne pepper, or to taste; 1 lemon, juiced; 1/3 cup chopped fresh dill; 1 (12 ounce) package small pasta shells; 1 pound cooked, peeled, and deveined small shrimp - cut in half; 1/2 cup finely diced red bell pepper; 3/4 cup diced celery; salt and ground black pepper to taste; 1 pinch paprika, for garnish; 3 sprigs fresh dill, or as desired

⏱️ Ready in 35 min 🥄 Prep 25 min 🔥 Cook 10 min 👥 8 servings 👁️ 22 views

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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🔗 Recipe adapted from AllRecipes

#Salad #Pasta #Under 1 Hour

📊 At a Glance

Prep 25 min

Cook 10 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 451

% Daily Value*

Total Fat 28.8g 37%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 664mg 29%

Total Carbohydrate 33.8g 12%

Dietary Fiber 1.9g 7%

Total Sugars 2.8g

Protein 15.4g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.

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.