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This passed strike seafood and food salad is one of my go to season recipes when I poverty something consolatory, tasteful and promiscuous to discombobulate unitedly. It's improbably pointed yet always hits the fleck nonnegative there's no cookery committed so it's perfect for those hot hot days.
I like the knowledge of recreating Aunt Bee's classics in my own kitchen so that I can percentage the tastes and stories with my children. These meals are a connector to the old that will be carried on for generations.
Aunt Bee's Shrimp and Pasta Salad
Full of simple and fresh ingredients, it’s the perfect side dish for your next cookout, an easy option for a weeknight dinner, or a refreshing make-ahead lunch option.
Course Dinner, Lunch
Cuisine American, Southern
Keyword shrimp and pasta, shrimp salad
Prep Time 20 minutes
Total Time 20 minutes
- 1 lb. small shrimp peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
- 8 ounces elbow macaroni pasta cooked and rinsed in cold water
- ¼ cup chopped green onion
- 1 green bell pepper diced
- 2 cups diced celery
- 1 cup frozen peas thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a large bowl, combine shrimp, pasta, green onion, bell pepper, celery, and peas.
- In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
- Pour dressing over pasta mixture and toss until completely coated.
- Refrigerate for at least 30 minutes before serving.
Nutrition Facts
Aunt Bee's Shrimp and Pasta Salad
Amount Per Serving (1 /8th of Recipe)
Calories 363.2 Calories from Fat 191
% Daily Value*
- Total Fat 21.2g 33%
- Saturated Fat 3.2g 16%
- Cholesterol 120.5mg 40%
- Sodium 498.9mg 21%
- Total Carbohydrates 26.8g 9%
- Dietary Fiber 2.6g 10%
- Sugars 2.4g
- Protein 16.7g 33%
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