Shrimp Pasta Salad
I took my favorite pasta salad, added shrimp, and tweaked the seasoning. It can be a side dish or main course, and actually benefits from being made ahead. The key is not to overcook the pasta and to find a good balance of crunchy, creamy and tangy.
Servings 4 servings
Ingredients
- 1 cup elbow macaroni or other short pasta
- 1 tablespoon olive oil or other vegetable oil
For the shrimp:
- 2 cups uncooked shrimp peeled or shelled
- 1 garlic clove smashed
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the salad dressing:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground is better
To assemble:
- 1 tablespoon chopped shallot
- 2 tablespoons chopped celery
- 2 tablespoons chopped parsley
Instructions
For the pasta:
- Cook 1 cup elbow macaroni or other short pasta according to the package instructions in abundant salted water until al dente.
- Drain and rinse the elbows under cold water to stop the cooking, then let them drain well again, or the pasta will be watery. Toss lightly with 1 tablespoon olive oil and let cool completely.
For the shrimp:
- If marinating them, place 2 cups uncooked shrimp in a bowl, add 1 tablespoon lemon juice, 1 garlic clove and 1 tablespoon olive oil. Stir and let marinate for 10 minutes.
- If not marinating them, stir 2 cups uncooked shrimp with 1 garlic clove, smashed, 1 tablespoon lemon juice and 1 tablespoon olive oil in a bowl.
- Cook for 5 minutes in a large skillet over medium heat, stirring. Transfer to a plate, remove the garlic clove, and let the mixture cool.
Make the dressing:
- Stir 3 tablespoons mayonnaise, 3 tablespoons sour cream, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon sugar, ½ teaspoon salt and ¼ teaspoon black pepper in a small or medium bowl until smooth.
To assemble:
- In a large bowl, stir together the cold or room-temperature pasta, the cooked shrimp (reserving some to place on top before serving) 1 tablespoon chopped shallot, 2 tablespoons chopped celery and 2 tablespoons chopped parsley.
- Add half of the dressing to the pasta bowl and toss. Add more until you have the desired consistency. Taste the pasta salad and adjust the seasonings if needed.
- Place the salad in the serving bowl or platter, cover it with plastic wrap and refrigerate for half an hour to an hour.
- Stir the salad again before serving it cold with the reserved shrimp and a sprinkle of parsley.
Notes
Ratios: this recipe don't use a lot of dressing as I like the shrimp and vegetables to come through. You can easily double the dressing ingredients and have more to pass around.
You can also adjust the proportions of shrimp to pasta; just make sure both are present in every bite. Garlic: I use a smashed clove and then remove it before assembling the salad. If you do want a sharper garlic presence, simply mince it before cooking it with the shrimp and it will be part of the mixture. Make ahead: this salad recipe benefits from being assembled and refrigerated a few hours before serving. This will meld the flavors and make it more flavorful. Serving pasta salad: it's best to keep it in the fridge until serving time.
You can also adjust the proportions of shrimp to pasta; just make sure both are present in every bite. Garlic: I use a smashed clove and then remove it before assembling the salad. If you do want a sharper garlic presence, simply mince it before cooking it with the shrimp and it will be part of the mixture. Make ahead: this salad recipe benefits from being assembled and refrigerated a few hours before serving. This will meld the flavors and make it more flavorful. Serving pasta salad: it's best to keep it in the fridge until serving time.
