Unique Shrimp And Pasta Salad Recipes

Steps:

• Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
• Preheat oven to 450 degrees F (230 degrees C).
• Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
• Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
• Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
• Serve cold; sprinkle Parmesan over individual servings.

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:

• In your food processor or blender, add 1/4 of the shrimp, the 4 hard boiled eggs, mayonnaise and wine. Blend until smooth. Cover and chill.
• In 5 quarts of salted water, cook the pasta 8 to 10 minutes or just al dente. Rinse in a colander under cold running water; drain well.
• Chop or leave whole the remaining shrimp.
• In a large bowl, combine them with the pasta, peas, scallions, pimiento, parsley, lemon juice and dressing.
• Toss until all the ingredients are coated with the dressing. Add salt and pepper to taste and toss again. Cover and chill.
• TO SERVE: Line a serving bowl with the lettuce leaves and mound the salad in the center. Top with the red onion. I also cook 1 extra egg and slice it on top. The presentation and taste are divine.

Steps:

• In large bowl, combine the pasta, shrimp, onions and parmesan cheese. In a small bowl, combine the rest of ingredients and whisk until blended. Pour over pasta mix, toss to coat. Cover and chill for 1 to 2 hours.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
• In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.