Shrimp and Pasta Shell Salad

Name: Shrimp and Pasta Shell Salad
Prep time: 25 min
Cook time: 10 min
Total time: 155 min
Ingredients: 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

4.7

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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.

Recipe by Chef John

Updated on September 26, 2022

30

Prep Time:

25 mins

Cook Time:

10 mins

Additional Time:

2 hrs

Total Time:

2 hrs 35 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Dressing:

1 ¼ cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
¼ teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
⅓ cup chopped fresh dill

Salad:

1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
½ cup finely diced red bell pepper
¾ cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired

Directions

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.
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 and shrimp. 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.

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.

Nutrition Facts (per serving)

451	Calories
29g	Fat
34g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 451
% Daily Value *
Total Fat 29g	37%
Saturated Fat 4g	22%
Cholesterol 99mg	33%
Sodium 664mg	29%
Total Carbohydrate 34g	12%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 15g
Vitamin C 17mg	86%
Calcium 38mg	3%
Iron 3mg	16%
Potassium 239mg	5%

* 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.