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Cold Shrimp and Linguine Pasta Salad

A few freezer staples, like shrimp and peas, combine with linguine, sweet roasted peppers, and a lemony-dill creamy dressing for a bold pasta salad. You can use any pasta shape you’d like.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 348
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 12 ounces linguine pasta, broken into shorter lengths
  • 1 pound frozen large shrimp 31-35/pound, thawed, peeled, and deveined
  • 1 cup frozen peas
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2/3 cup roasted red peppers or piquanté peppers such as Peppadew, cut into strips
  • 1 medium carrot, coarsely shredded 1/2 cup
  • 1/2 cup finely chopped celery
  • 3 tablespoons finely chopped red onion

Method
 

  1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, adding shrimp and peas for the last 3 minutes of cooking time. Drain in a colander. Rinse with cold water to cool quickly.
  2. Meanwhile, whisk together mayonnaise, mustard, lemon zest, lemon juice, dill, smoked paprika, and salt in a large bowl.
  3. Add pasta mixture, roasted red peppers, carrot, celery, and red onion. Toss to combine. Serve immediately or chill, covered up to 4 hours. Garnish with additional dill.

Nutrition

Calories: 348kcalCarbohydrates: 27gProtein: 23gFat: 16gSaturated Fat: 3gCholesterol: 167mgSodium: 1097mgFiber: 3gSugar: 4g

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