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Ingredients

Adjust Servings:
1 1/4 cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
1/4 teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1/3 cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
1/2 cup finely diced red bell pepper
3/4 cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired

Nutritional information

451
cals
28.8 g
fat
33.8 g
carbs
15.4 g
protein
99 mg
cholesterol
664 mg
sodium

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Shrimp and Pasta Shell Salad

Features:
    Cuisine:

      "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."

      • 2 h 35 m
      • Serves 8
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      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
      Done

      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
      Done

      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
      Done

      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.
      Partner Tip
      Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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