Pasta Shells With Shrimp Salad
"Recipe source: Bon Appetit (July 1982) best if refrigerated before serving - can be prepared 2 hours ahead of time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (198.7 g)
- Calories 627.7
- Total Fat - 45.9 g
- Saturated Fat - 9.9 g
- Cholesterol - 119.1 mg
- Sodium - 1067.6 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 3.4 g
- Sugars - 2 g
- Protein - 19.4 g
- Calcium - 107.6 mg
- Iron - 2 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place cucumber in colander and sprinkle with 1-2 teaspoons salt and let drain for 30 minutes. Rinse with too salty. Dry with paper towels.
Step 2
Bring large amount of salted water to a boil and add pasta shells, cooking per package directions until tender (15 minutes). Drain and rinse under cold water. Drain again; pat dry with paper towels.
Step 3
Chop the shrimp and transfer to a large bowl.
Step 4
In a medium bowl using an electric mixer beat the cream and next four ingredients (-pepper)together. Whisk in the olive oil in a slow stream. Stir in mint. Add 1/2 cup dressing to the shrimp mixture; refrigerate remaining dressing.
Step 5
Fill each pasta shell with shrimp mixture and refrigerate up to 2 hours.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing the cucumber, look for one that is firm and bright green.
- For the shrimp, select a size that will fit comfortably inside the pasta shells.
- Substitute Greek yogurt for the whipping cream - This substitution provides a healthier alternative that is lower in fat and calories while still providing a creamy texture.
- Substitute parsley for the mint - This substitution adds a bit of flavor and a pop of color to the dish, while still providing a fresh, herbal flavor.
Vegetarian Shells Substitute cooked lentils or quinoa for the shrimp. Use a vegan cream or a combination of vegan mayonnaise and non-dairy milk to make the dressing. Omit the mint leaves and use a combination of chopped fresh herbs such as parsley, basil, and chives instead.
Roasted Asparagus with Parmesan Cheese - Roasted asparagus is the perfect accompaniment to the pasta shells with shrimp salad. It adds a fresh, crunchy texture and the Parmesan cheese adds a delicious nutty flavor. It's an easy side dish that will bring the meal together and make it complete.
Garlic Bread: Garlic bread is a great accompaniment to the roasted asparagus and pasta shells with shrimp salad. The garlic adds a nice flavor and the bread provides a crunchy texture to the meal. It's also a great way to soak up the delicious sauce from the shrimp salad.
FAQ
Q: Can I use a different type of pasta for this recipe?
A: Yes, you can use a different type of pasta for this recipe, such as penne or bowtie. Just make sure to adjust the cooking time accordingly.
Q: What is the best way to store leftover pasta?
A: The best way to store leftover pasta is to let it cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3 days.
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Fun facts:
This recipe for Pasta Shells With Shrimp Salad was first published in Bon Appetit magazine in July 1982.
The cucumber used in this recipe is a classic ingredient in the Mediterranean cuisine and is popularly known as the "Queen of the Garden" because of its health benefits.