Diva Tasting: Shrimp And Pasta Salad…

Shrimp And Pasta Salad



  • 1 1/4 Cups Mayonnaise, Or More If Needed

  • 2 Teaspoons Dijon Mustard

  • 1/4 Teaspoon Worcestershire Sauce

  • 1 Teaspoon Salt, Or To Taste

  • 1 Pinch Cayenne Pepper, Or To Taste

  • 1 Lemon, Juiced


  • 1 (12 Ounce) Package Small Pasta Shells or Bow-tie Pasta

  • 2 Pounds Cooked, Peeled, And Deveined Small Shrimp – Cut In Half

  • 1/2 Cup Finely Diced Bell Pepper

  • 1/4 Cup Diced Celery

  • Salt And Ground Black Pepper To Taste

  • 1 Pinch Paprika, For Garnish

  • 3 Sprigs Fresh Dill, Or As Desired


  1. 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.

  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 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.

  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.

  5. Serve with Pita Cips and a raspberry mock-tail.


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