Pasta Shells With Shrimp Salad
Created by ellie on July 20, 2015
- Servings: 6
- Prep Time: 60m
- Cook Time: 15m
- Recipe #20255
Ingredients
- 1/2 pound cucumber (1 cucumber, peeled, seeded and cut into a 1/4 inch dice)
- 1 to 2 teaspoons salt
- 12 ounces pasta shells (18 large)
- 1 pound shrimp, cooked
- 2/3 cup whipping cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper, ground
- 2/3 cup olive oil
- 1 to 2 tablespoons mint leaves, minced
How to Make
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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.
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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.
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Step 3: Chop the shrimp and transfer to a large bowl.
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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.
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Step 5: Fill each pasta shell with shrimp mixture and refrigerate up to 2 hours.
Nutritional Facts
- 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