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; alt 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.

Fruit salad is morely of the easiest salads to make . It is high in fibre and water produce . As fruits contain natural sugar , you must have them for breakfast . The sweetness can will give you enough energy for the day and make body fit with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s exactly where you’ll found the good vegetable fruit that may get weight loss.

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