Summer Shrimp Pasta Salad
A creamy Shrimp Pasta perfect for summer!
This Pasta Salad is easy to prepare. I like to make it in the morning then refrigerate it until early evening for a light dinner on the patio with a well chilled glass of Chardonnay or Pinot Grigio. If you really want to get fancy, you can scoop this Pasta in Butter Lettuce Leafs and serve with lemon wedges on the side.
SUMMER SHRIMP PASTA SALAD
Ingredients:
- 1 & 1/2 Pounds Cooked Shrimp (61-70 size) peeled, deveined & tail off
- 1 Pound Medium Size Shells Pasta
- 1 Cup Red Onion, diced
- 1 Cup Celery, diced
- 2/3 Cup Fresh Dill, rough chop
- 1 (4 oz.) Jar Pimento, drained
- Juice and Zest from 1 Large Lemon
- 1/2 Cup White Wine (I used a chardonnay)
- 2 Cups Mayo
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Freshly Ground Black Pepper
- 1 Teaspoon Salt
Directions:
1. Prepare Pasta according to package directions. Drain in colander in sink and run cold water over Pasta to cool. Allow the water to drain.
2. In a medium mixing bowl whisk together the Mayo, Dijon, Lemon Juice and Zest, White Wine, Pepper and Salt. Set aside.
3. In a large mixing bowl add the cooled Pasta Shells, Celery, Red Onion, Shrimp, Fresh Dill and the Pimento. Pour the Dressing over all and fold everything together, ensuring the Dressing coats all.
4. Cover the Pasta Salad and chill for at least 2 hours prior to serving. This allows the flavors to marry and all the ingredients to get nice and chilled. Stir the Pasta again just prior to serving. Store any leftovers in the refrigerator.
Recipe by: Hot Dish Homemaker
