Shrimp and Pasta Shell Salad
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
⅓ cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked
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
3 sprigs fresh dill
or as desired
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.
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