Pasta Shrimp Salad Recipe
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Pasta Shrimp Salad

By: Mary Ann Berquam  
"'I prepared a similar version of this seafood salad years ago for my daughter's graduation,' notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. 'Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe.'"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 301 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

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Original Recipe Yield 7 servings
 

Ingredients

  • 1 (7 ounce) package small shell pasta
  • 3 celery ribs, chopped
  • 5 ounces frozen, small, cooked shrimp, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup fat free French dressing
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons chopped onion
  • 2 teaspoons dried basil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon salt-free seasoning blend

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 165 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 392 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2008 by VELLUM 
Quite nice, especially with spring onion; I used it much more than onion in the recipe (cause... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2008 by BOOKLOVER65 
I took this to a company picnic and it was a hit! Only thing I did was omit celery (ick!) and... MORE

 
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