Shrimp and Pasta Shell Salad
1 1/4 cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
1/4 teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1/3 cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
1/2 cup finely diced red bell pepper
3/4 cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired
Add all ingredients to list
Prep 25 m
Cook 10 m
Ready In 2 h 35 m
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.
Salt the pasta water until it tastes like seawater.
Small shrimp are about 100 per pound.
You can add chopped onion, capers, olives, and bacon and use as a base for grilled salmon.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.