Best 2 Shrimp And Pasta Shell Salad Recipes

Shrimp and pasta shells make a delectable combination perfect for a light and flavorful summer meal. They combine the succulent, slightly briny taste of shrimp with the tender texture of cooked pasta shells, creating a symphony of flavors and textures. The dish is elevated with a variety of herbs and spices, vegetables, and a zesty dressing that complements the seafood and pasta. It's an easy-to-make salad that can be enjoyed as a main course or as a side dish.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND PASTA SHELL SALAD

Shrimp and Pasta Shell Salad image

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.

Provided by Chef John

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g

PASTA SHELL AND SHRIMP OR HAM SALAD

Pasta Shell and Shrimp or Ham Salad image

Make and share this Pasta Shell and Shrimp or Ham Salad recipe from Food.com.

Provided by gailanng

Categories Weeknight

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups pasta shells, cooked al dente
1 tomatoes, chopped
1 cup boiled shrimp, cold (can substitute cooked ham)
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon minced garlic
1 teaspoon minced celery
1 tablespoon minced carrot
1 tablespoon minced green and red bell pepper
1/2 cup blend olive oil and vegetable oil (depending on taste and strength of olive oil)
1 teaspoon minced parsley
1 teaspoon basil
1/2 teaspoon thyme
salt and pepper

Steps:

Place the cooked and cooled pasta in a bowl and toss with tomato and shrimp or ham.
In a separate bowl, whisk together vinegar and Dijon mustard. Add shallots, garlic, celery, carrot, red and green bell peppers. Stir well then add the olive/vegetable oil blend in a thin stream, whisking constantly.
Whisk in parsley, basil, thyme and season with salt and pepper.
Fold the sauce into the pasta mixture and blend well. Refrigerate until ready to serve, but let sit 20 - 30 minutes at room temperature until ready to serve.

Tips:

Cook the pasta shells al dente. This means cooking them until they are tender but still have a slight bite to them. Overcooked pasta will be mushy and won't hold its shape well in the salad.
Use a variety of shrimp. You can use cooked shrimp, canned shrimp, or even frozen shrimp. If you're using frozen shrimp, be sure to thaw them before using.
Don't overcook the shrimp. Shrimp only takes a few minutes to cook. Overcooked shrimp will be tough and rubbery.
Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing. A simple vinaigrette or a light mayonnaise-based dressing is a good choice.
Add your favorite vegetables. This salad is a great way to use up leftover vegetables. Some good choices include celery, carrots, bell peppers, and cucumbers.
Serve the salad chilled. This salad is best served chilled. You can either chill it for a few hours before serving or you can serve it immediately and let it chill in the refrigerator for a bit.

Conclusion:

Shrimp and pasta shell salad is a delicious and easy-to-make salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover shrimp and pasta. With a few simple tips, you can make a shrimp and pasta shell salad that is sure to be a hit with everyone.

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