Shrimp and Pasta Salad

Shrimp and Pasta Salad

Recipe by John Mitzewich from allrecipes.com

Lunch,Salad 3 Hr. 35 Mins.

Ingredients

8

8 servings

  • 1.25 cups mayonnaise, or more if needed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons ketchup
  • 0.25 teaspoon Worcestershire sauce
  • 1 teaspoon salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 lemon, juiced
  • 0.33333334326744 cup chopped fresh dill
  • 1 (12 ounce) package small pasta shells
  • 1 pound cooked, peeled, and deveined small shrimp - cut in half
  • 0.5 cup finely diced red bell pepper
  • 0.75 cup diced celery
  • salt and ground black pepper to taste
  • 1 pinch paprika, for garnish
  • 3 sprigs fresh dill, or as desired

Instructions

  • Whisk 1 1/4 cups 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; keep efrigerated.
  • 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 mixture. 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.

Nutritional Facts

Per 8 servings

  • Calories: 451
  • Carbohydrate: 34g
  • Fat: 29g
  • Fiber: 2g
  • Protein: 15g
  • Sugar: 3g

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