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Shrimp Pasta Salad

This shrimp pasta salad with celery, red bell pepper, paprika, dill, and Chef John's special dressing is sure to become your favorite summer salad.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 minutes
Servings: 8 servings
Course: Lunch, Salad
Cuisine: American
Calories: 451
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1.25 cups mayonnaise, or more if needed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons ketchup
  • 0.25 teaspoon Worcestershire sauce
  • 1 teaspoon salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 lemon, juiced
  • 0.33333334326744 cup chopped fresh dill
  • 1 12 ounce package small pasta shells
  • 1 pound cooked, peeled, and deveined small shrimp – cut in half
  • 0.5 cup finely diced red bell pepper
  • 0.75 cup diced celery
  • salt and ground black pepper to taste
  • 1 pinch paprika, for garnish
  • 3 sprigs fresh dill, or as desired

Method
 

  1. Whisk 1 ¼ cups 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; keep refrigerated.
  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 mixture. 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.

Nutrition

Calories: 451kcalCarbohydrates: 34gProtein: 15gFat: 29gSaturated Fat: 4gCholesterol: 99mgSodium: 664mgFiber: 2gSugar: 3g

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