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Shrimp and Pasta Shell Salad

Shrimp and Pasta Shell Salad

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Maribeth
20
7/23/2013

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...

Gail
14
8/21/2013

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

Anastasia, Greece
10
7/19/2013

Best ever shrimp and pasta salad.