Shrimp Pasta Salad is so light and delicious with a creaminess and freshness that will keep you coming back for more.
Food that is simple, quick, and delicious is number one on my summertime playlist. I'm one of those people that loves to be outside when the weather is warm. Granted, heat in the 90s and above may require some indoor activities and that's when I create my simple dishes. I use ingredients that I love to cook and create with; after all, that's the point...wouldn't you agree? If you're going to enjoy food, then enjoy food. Cook for yourself.
There are probably more in your household than you alone, and considering their likes and dislikes is ideal. That's why is important to find the freshest and most tasty ingredients.
I'm sure many of you enjoy eating seafood pasta salads. Oftentimes, I'll go to the local deli and order a single serving of the good stuff. However, this 'good stuff' may cost almost as much as it would cost to make eight servings. That said, with the rising cost of food and crazy gas prices, I decided, out of necessity and a good 'ole craving, to make my own.
The idea came to me out of my love for shrimp and cocktail sauce. Is there nothing better on a hot, summer day than dipping ice-cold shrimp in a spicy cocktail sauce? I say not.
Here's the recipe. Hope you enjoy it. I loved it so much that I licked the bowl clean and turned around and made it again.
One pound of large shrimp (If you don't want the smell in your house, have the fish market boil it for you at very little cost and in minutes. If not, buy the shrimp boil and boil at home).
Small pasta shells (I use gluten-free and found a delicious brand Ancient Harvest)
One cup of mayonnaise plus 2 Tablespoons
Two T. Dijon mustard
2 T. Worcestershire sauce
Dash of hot sauce
Squeeze of lemon
Whole red pepper
Three stalks of celery
1/4 cup of fresh dill
Boil and peel shrimp. If large, cut and slice in half or thirds, depending on how large. You still want it chunky. Set aside.
Boil the pasta according to the directions on the box. Place in a colander and run cool water over all the shells. Add to the shrimp.
Mix together the mayo, mustard, Worcestershire sauce, hot sauce, lemon, and dill. Add the sliced red pepper and celery. Add the shrimp and pasta. Stir. Chill. Serve with a few dill leaves sprinkled on top.