Shrimp and Pasta Shell Salad Recipe - Allrecipes.com
Shrimp and Pasta Shell Salad Recipe
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Shrimp and Pasta Shells Salad
See how to make a creamy shrimp salad with pasta shells. See more
  • READY IN ABOUT hrs

Shrimp and Pasta Shell Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 35 mins

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.
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Footnotes

  • Cook's Notes:
  • Salt the pasta water until it tastes like seawater.
  • Small shrimp are about 100 per pound.
  • You can add chopped onion, capers, olives, and bacon and use as a base for grilled salmon.
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Reviews More Reviews

Jul 23, 2013

I like this recipe but I omit the ketchup and dill and add 2 tablespoons of seafood cocktail sauce...I like the taste of the horseradish in the cocktail sauce...

 
Aug 21, 2013

Loved it - Every recipe of Chef John's is a hit. Sprinkled parmigiana on top - even better.

 
Jul 19, 2013

Best ever shrimp and pasta salad.

 
Jan 10, 2015

The juice of a whole lemon??? I don't think so. I used 2T of fresh lemon juice, and then added 1T sugar, more mayo, and sour cream to tone down the tart taste of the lemon. I also added chopped sweet onion. Was out of cayenne, so used 5-pepper blend. The recipe calls for 1/3 C. chopped dill. 1/4 C. of chopped fresh dill is more than enough. Depending on preference, add peas, bacon pieces, or even chopped hard boiled egg. Good recipe.

 
May 24, 2014

This was the best shrimp salad I have ever made. I followed the recipe exactly and added about a 1/2 cup of thawed frozen peas. I will make this again.

 
Oct 07, 2014

this was great! Made it spur of the moment. Better than any deli salad. Very easy with mostly common ingredients. I didnt have the fresh dill but used dried instead and a shake of terragon. Turned out great with the dried herbs. So if you dont have the fresh dill dont pass this one over for that reason, just used the dried. I did cut the dried back a bit. Added a tiny bit of finely chopped green onion to the dressing for an extra kick of flavor. Also used a combo of salad shrimo and immitation crab because that is what I had on hand. This recipe lends itself to lots of variety. Definitely a keeper!

 
Oct 07, 2013

We really enjoyed this salad. I halved the recipe and two of us nearly ate all of it for dinner. I followed another's suggestion and instead of ketchup and dill I subbed cocktail sauce. I wish I'd added peas too but will next time. I used frozen cooked shrimp which I cut into bite sized pieces. Delicious! I will be making this again.

 
May 28, 2014

I made this for memorial day weekend and it went over with a bang. In fact, any leftovers were eaten by my boyfriend before I had a chance to have some the next day! I didn't change a thing and it was delicious.

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 644 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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