Ingredients for Unique Shrimp And Pasta Salad
- Baby Shrimp
- Hard Boiled Eggs
- 1/2 cup mayonnaise
- Dry White Wine
- Pasta Shells
- 1 cup frozen peas, thawed
- Scallion
- 1/4 cup pimentos, drained
- Fresh Parsley
- 2 tablespoons lemon juice
- Salt And Pepper
- Lettuce Leaf
- 1/4 cup thinly sliced red onion
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How to Make Unique Shrimp And Pasta Salad
- Hard-boil 4 large eggs. Once cool, peel and set aside.
- In a food processor or blender, combine 1/4 cup chopped cooked shrimp, the 4 hard-boiled eggs, 1/2 cup mayonnaise, and 2 tablespoons dry white wine. Blend until completely smooth.
- Cover the dressing and refrigerate to chill for at least 30 minutes.
- Cook 1 pound small pasta (such as ditalini or elbow macaroni) in 5 quarts of salted boiling water for 8-10 minutes, or until al dente.
- Drain the pasta in a colander and rinse under cold water until completely cooled. Drain well.
- Chop 1 cup cooked shrimp. (Reserve remaining shrimp for another use if desired)
- In a large bowl, combine the cooked pasta, chopped shrimp, 1 cup frozen peas (thawed), 1/2 cup chopped scallions, 1/4 cup pimentos (drained), 1/4 cup chopped fresh parsley, 2 tablespoons lemon juice, and the chilled dressing.
- Gently toss until all ingredients are evenly coated.
- Season with salt and freshly ground black pepper to taste. Toss again.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- To serve: Line a large serving bowl with fresh lettuce leaves. Mound the salad in the center.
- Top with 1/4 cup thinly sliced red onion and slices from 1 extra hard-boiled egg (optional).
- Serve immediately and enjoy this divine, unforgettable salad!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
31g
Fat
20g
Carbs
21g