Shrimp and Pasta Shell Salad

Shrimp and Pasta Shell Salad

Chef John

"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

2 h 35 m servings 451 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 664 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 62
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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...

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

Best ever shrimp and pasta salad.

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 choppe...

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. ...

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.

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 wis...

This is an excellent starter recipe. I added some things. One pound of blue crab meat along with the shrimp, one tablespoon Old Bay seasoning, capers, and as suggested four strips of crispy cook...

I have made this twice now and its fantastic! The first time i used shrimp and the second time i used imitation crab. Both were great. I really think the fresh dill is key here. This is a great ...

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