Chilled Shrimp Pasta Salad Recipes

Steps:

• Put shrimp in colander and run under cool water to defrost.
• Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
• Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
• 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.
• Stir gently to coat all ingredients, cover, and chill at least two hours.
• (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).

Steps:

• Cook the pasta until it is Al Dente (follow directions on the box), drain and place in a mixing bowl.
• Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients.
• Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently.
• Chill in the refrigerator for 5 minutes before serving.

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.

Steps:

• Put all salad ingredients in large bowl.
• Mix all dressing ingredients in small bowl.
• Add to Salad ingredients and mix well.
• Refrigerate and serve cold.

Steps:

• Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Transfer to a large bowl along with the dressing.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, about 3 minutes. Transfer to a plate and set aside to cool.
• Add the cooked shrimp, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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.

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

Steps:

• Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
• Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
• Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
• Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.
• Mix dressing, oregano and zest.
• Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.

Steps:

• Combine all ingredients in a large bowl.
• Cover and refrigerate at least 8 hours.

Steps:

• Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
• Drain and rinse under cold water and drain well. Place in large bowl.
• Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
• To make Thai Dressing:
• In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
• Pour over linguine, shrimp and vegetables and toss well to coat.
• Let stand 10 minutes before serving.