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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