Time 30m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly. In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.
Time 30m Yield 12 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, mix sour cream, mayonnaise, horseradish sauce, onion, seasoned salt and pepper. Stir in shrimp, cucumber, celery and pasta. Refrigerate until serving. If desired, serve on lettuce.
Time 1h35m Yield 6 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl. Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour. Serve cold; sprinkle Parmesan over individual servings.
Time 28m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Put shrimp in colander and run under cool water to defrost. Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl. Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly. In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies. Stir gently to coat all ingredients, cover, and chill at least two hours. (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).
Time 30m Yield 10 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
Time 10m Number Of Ingredients 12 Steps:
Pick your favorite recipe from this list to serve with your meal(s). Prepare the ingredients according to the recipe. Be ready to munch in no time!
Time 20m Number Of Ingredients 15 Steps:
Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad. In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper. In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired. If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.
Time 20m Number Of Ingredients 9 Steps:
In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again. Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper. Add dressing to pasta mixture, and toss to combine.
More about “chilled shrimp pasta salad recipes”
Yield Makes 4 servings Number Of Ingredients 19 Steps:
Combine all dressing ingredients in a blender. Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.
