Macaroni Shrimp Salad

For picnics or potlucks, it’s nice to have a recipe that can be made ahead of time and still taste fresh when served. This creamy pasta salad is a big success whenever I serve it. I found the recipe in a Taste of Home magazine and we’ve been making it for several years now.

The crunchy bites of peas, celery and shallot bring brightness and crispness to the creamy salad. If you’re a shrimp lover, you’ll really appreciate the combination of flavors. 

Cook the pasta according to package instructions, drain and cool.

Cook the shrimp. As long as you’re cooking it, you might as well toss in some ingredients to infuse the shrimp with flavor. I add a few peppercorns, a bay leaf or two, salt and a splash of white wine. You don’t have to do this; but I think it’s worth the effort. It only takes 3 seconds to do anyway.

Don’t overcook the shrimp – as soon as the shrimp turns pink, it’s done. Drain, and place in an ice bath to stop the cooking.

Combine the ingredients for the dressing together in a small bowl. Mix to combine. Set aside.

Mince the celery and the shallot.

Thaw the frozen peas. I usually pour some cold water over the peas. They will be defrosted in a matter of minutes. Drain. Combine all the ingredients for the salad, except the dressing.Add the dressing and toss to combine. Add a portion of the dressing to the salad at a time, you may not need all of it.  Refrigerate before serving.

Macaroni Shrimp Salad

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Taste of Home

Recipe type: Sides

Serves: 12-14

Ingredients

• 1 package (16 ounces) small shells macaroni
• 1 to 1-1/2 pounds shrimp
• 1 bay leaf, 3-5 peppercorns (optional, to cook the shrimp)
• ¼ cup white wine (optional, for cooking the shrimp)
• 1 package (16 ounces) frozen peas, thawed
• 6 celery ribs, minced
• 1 small shallot, minced

Dressing:

• 1 cup mayonnaise
• ¾ cup French salad dressing
• 1 Tablespoon sugar
• 1½ Tablespoon white wine vinegar
• 1-1/2 teaspoons paprika
• 1 teaspoons salt
• 1 teaspoons garlic powder
• 1 teaspoons pepper

Instructions

1. Cook the pasta according to package instructions, drain and cool.
2. Cook the shrimp. As long as you're cooking it, you might as well toss in some ingredients to infuse the shrimp with flavor. I add a few peppercorns, a bay leaf or two, salt and a splash of white wine. You don't have to do this; but I think it's worth the effort. It only takes 3 seconds to do anyway. Don't overcook the shrimp - as soon as the shrimp turns pink, it's done. Drain, and place in an ice bath to stop the cooking.
3. Combine the ingredients for the dressing together in a small bowl. Mix to combine. Set aside.
4. Mince the celery and the shallot.
5. Thaw the frozen peas. I usually pour some cold water over the peas. They will be defrosted in a matter of minutes. Drain.
6. Combine all the ingredients for the salad, except the dressing.
7. Add the dressing and toss to combine. Add a portion of the dressing to the salad at a time, you may not need all of it.
8. Refrigerate before serving.

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