• 28minutes
  • 404calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package frozen cooked baby shrimp

  2. 1/2 lb small shell pasta (can also use ditalini or elbow macaroni)

  3. 1 stalk celery , without leaves, diced fine

  4. 1 small yellow sweet onion , diced fine

  5. 1/2 green pepper , cored, seeded, rinsed and diced

  6. 1 medium carrot , peeled and shredded

  7. 1/2 cup mayonnaise

  8. 1/2 teaspoon paprika

  9. 1/4 teaspoon garlic powder

  10. 1 teaspoon dill (2 teaspoons if using fresh)

  11. 1 lemon, juice of

Instructions Jump to Ingredients ↑

  1. Put shrimp in colander and run under cool water to defrost.

  2. Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.

  3. Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.

  4. 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.

  5. Stir gently to coat all ingredients, cover, and chill at least two hours.

  6. (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).


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