There's about a pound of shrimp in the recipe. I got a great deal on some large 16 to 20 count shrimp which worked perfectly for making this summertime salad. It's light, refreshing and it's not pork, beef or chicken! I dressed it very lightly with two ingredients and a little bit of salt and black pepper. You don't want to overpower the shrimp and that's my reasoning behind the dressing.
- 2 cups dry pasta - I used elbows
- 1 lb. 16-20 ct shrimp - peeled, deveined and boil per package directions
- 1/3 cup celery - small dice
- 2/3 cup onion - small dice
- 1/3 cup roasted red peppers - small dice
- 1/3 cup mayonnaise
- 3 tbsp. Italian dressing - I used Wishbone Robusto Italian
- 1/4 tsp. black pepper
- 1 pinch salt
- Peel and clean your shrimp and add them to salted boiling water. I had what they call Pink Shrimp and cooked them for two minutes. Once cooked, drain and shock in ice water to prevent them from cooking more. Set aside.
- Cook your pasta according to box directions.
- Prep the celery, onion and roasted red peppers - all very small dice.
- To make the dressing, combine the mayonnaise, Italian dressing, black pepper and salt and mix well to combine. Makes about 2/3 cup.
- In a large bowl add the pasta, the celery, onions and roasted red peppers.
- Cut each shrimp into thirds or fourths depending on size and add to the bowl.
- Add the dressing to the pasta and shrimp and toss to coat. Refrigerate for about 20 minutes then serve.
Prep time: 20 minutes
Cook time: 9 minutes total
Serves: 6-8 portions
Cost: approximately $8.13, serving 6 for $1.35 each or serving 8 for $1.01 each
Serve up some deliciously easy Shrimp Pasta Salad for your summertime picnics at home, or pack them in mason jars for at the beach!