Curry Shrimp Pasta Salad Recipes

Steps:

• In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Steps:

• Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

Steps:

• For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
• Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
• For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
• Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

Steps:

• Boil pasta till al dente about 7 minutes.
• drain, rinse, and put in large bowl.
• also put all veggies, shrimp and bacon in bowl as well.
• In another bowl add mayo, milk, lemon juice,curry and bacon drippings mix well and pour over salad toss to coat chill (overnight is better for all the flavors to soak in.).
• If the next day your pasta is a liitle dry then just add some more mayo and milk combo and it will freshen it up. Sometimes the pasta will suck up all the dressing over night.

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
• Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
• Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

Steps:

• Fill a large saucepan with salted water and bring to a boil.
• Add the curry powder, let it dissolve, then add the pasta.
• When the pasta is cooked but still firm, drain and cool with running water.
• Drain again thoroughly and place in a large salad bowl.
• Fill a large pot with salted water and bring to a boil.
• Boil the shrimp until they turn pink and curl slightly, 2-3 minutes.
• Drain, place under cold running water and drain again.
• Peel and devein the shrimp and set aside.
• To the pasta add the cooked shrimp, smoked salmon and green peas.
• In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed.
• Add the oil and stir vigorously until blended.
• In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed.
• Add the oil and stir vigorously until blended.
• Pour dressing over pasta dish.
• Toss well and serve.