Shrimp and Pasta Shell Salad

Name: Shrimp and Pasta Shell Salad
Cook time: 10 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 1\u2009¼ 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; 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

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.

INGRIDIENT

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

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

DIRECTION

Step: 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.

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 451 calories; protein 15.4g; carbohydrates 33.8g; fat 28.8g; cholesterol 99.3mg; sodium 663.8mg.

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