From the Table: Shrimp & Pasta Salad…

Shrimp And Pasta Salad 2


  • 1 (8 Ounce) Package Seashell Pasta

  • 1 Cup Mayonnaise

  • 1/4 Cup Sour Cream

  • 2 Tablespoons Lemon Juice

  • 1 1/2 Tablespoons Dijon Mustard

  • 1/4 Cup Chopped Fresh Dill Weed

  • 1/4 Teaspoon Ground Black Pepper

  • 2 Lb. Peeled Deveined Popcorn Shrimp

  • 1/2 Cup Diced Celery

  • 1 Cup Chopped Seeded Cucumber

  • 2 Tomatoes, Diced

  • 3 Tablespoons Minced Shallot

  • 1 Teaspoon Minced Garlic

  • Sea Salt To Taste


  1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.

  2. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots and garlic. Mix in salt to taste and refrigerate for at least 2 hours before serving.

  3. Serve with water table crackers and summer soup

  4. You may substitute 1 lb. Lump crab for shrimp if desired.

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