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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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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 10 mins
  • READY IN 2 hrs 35 mins

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.

 
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, 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.

 
Oct 05, 2013

Awesome taste. I added a half cup of thawed frozen peas for a little more veggieness. Yum.

 
May 27, 2014

We absolutely loved this, I think it's going to be one of my new summer goto recipes. I did make a couple small changes. I omitted the red pepper (food allergy) and substituted 1 chopped tomato, and because I forgot the celery, I substituted a diced zucchini (because I had one in the fridge) and it was fantastic. The entire batch only lasted about 3 days in my house.

 

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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
  • 693 mg
  • 28%

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

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About the Cook

 
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