SHRIMP AND PASTA SALAD
A quick and simple cold salad for summer. Measurements for mayo and Italian dressing are approximate- adjust amounts to your taste.
Provided by boerbabe
Categories Pasta Shells
Time 25m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta and let cool.
- Cut the tails off the shrimp and cut into bite sized pieces. I cut them in half.
- Mix pasta, mayonnaise, salad dressing and shrimp.
- Put in refrigerator to chill before serving.
Nutrition Facts : Calories 291.2, Fat 10, SaturatedFat 1.5, Cholesterol 36.9, Sodium 405.3, Carbohydrate 40, Fiber 1.5, Sugar 3.4, Protein 9.8
LIGHT SHRIMP AND PASTA SALAD
Make and share this Light Shrimp and Pasta Salad recipe from Food.com.
Provided by Julesong
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until al dente.
- Drain and allow to cool.
- Toss pasta with shrimp, celery, red pepper, peas and onions.
- In a separate bowl, combine remaining ingredients.
- Add to pasta mixture.
- Stir well.
- Chill in refrigerator for at least 2 hours.
- If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
LIGHT SHRIMP AND PESTO PASTA
For a quick meal that's elegant enough to serve to company, you can't beat the combination of shrimp, pesto, and pasta. Using garlic scapes instead of basil and garlic gives this dish a lighter note.
Provided by BigShotsMom
Categories Main Dish Recipes Pasta Shrimp
Time 36m
Yield 6
Number Of Ingredients 10
Steps:
- Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.
Nutrition Facts : Calories 672.8 calories, Carbohydrate 80.9 g, Cholesterol 168.2 mg, Fat 23.7 g, Fiber 5.1 g, Protein 38.3 g, SaturatedFat 5.9 g, Sodium 454.9 mg, Sugar 4.2 g
SKINNY GARLIC SHRIMP PASTA
Set sail for something new and amazing! Our better-for-you Skinny Garlic Shrimp Pasta is the perfect way to explore new flavors for the family. We've made it simple to pack a whole lot of flavor into every bite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
- While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
- Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.
Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 165 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 g
LAYERED CAESAR, SHRIMP & PASTA SALAD
A layered salad is the perfect summer dish. Our video has tips on keeping lettuce crisp and how to up the level of Caesar-style flavor with fresh garlic.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h
Yield 6 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Mix dressing, mayo and garlic until blended.
- Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
- Add dressing mixture to salad just before serving; mix lightly.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
CHILLED SHRIMP PASTA SALAD
This chilled salad, along with a nice cool drink, is all you need on a hot summer day. It also makes a nice side dish for sharing anytime. -Mary Price, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 239 calories, Fat 12g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 344mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
SHRIMP PASTA SALAD
I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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