SHRIMP PASTA SALAD

A delicious and creamy pasta salad recipe with shrimp, peas, celery, bell pepper, red onion and fresh dill in a creamy mayonnaise dressing with a hint of honey, garlic and mustard. This delicious side dish is ideal for a light lunch or dinner in spring or summer. It’s also a great dish for a potluck, family gathering, neighborhood social gathering, or pool party. Make a big batch for your next barbecue and enjoy the praise.

HOW TO MAKE SHRIMP PASTA SALAD

Start by whisking together mayonnaise, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire sauce in a small bowl.Season with salt and pepper. Meanwhile, bring a large pot of water to the boil. Cook pasta al dente according to package instructions.
Then drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again and shake to remove excess water.Combine pasta and frozen peas in a large bowl, stirring to combine. Add cooked shrimp, celery, bell pepper, red onion, dill and dressing. Stir gently and refrigerate until ready to serve.

RECIPE NOTES AND HELPFUL TIPS
You can make the dressing up to 24 hours in advance.
At the beginning of the recipe, take the peas out of the freezer and let them thaw a little on the work surface.All shapes of short pasta work with this recipe, including rotini, elbow macaroni, farfalle, penne and cellentani pasta. Rinse hot pasta with cold water to stop the cooking process. Then mix the peas into the noodles. The residual heat from the pasta will thaw the peas completely.
Salad shrimp can be found in the frozen seafood section of your local supermarket.Rinse with cold water to thaw. You can also use larger cooked shrimp, but cut them into small pieces first.
For optimal flavor, use fresh dill or other fresh herbs such as thyme, rosemary or chives.
Do you like that everything has gone up a few notches? Add some Old Bay seasoning or cayenne pepper.In addition to the dill, you can garnish with sliced ​​green onions, lemon zest, fresh parsley, or a light pinch of paprika.
Store leftovers in an airtight container in the refrigerator for up to 3 days

Thank you for following me on  Facebook & pinterest
for more recipes click here