Shrimp and Pasta Salad

This shrimp pasta salad with celery, red bell pepper, paprika, dill, and Chef John's special dressing is sure to become your favorite summer salad.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 451 Calories

Ingredients

• 1 lemon, juiced
• 1 teaspoon salt, or to taste
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons Dijon mustard
• 1 pinch paprika, for garnish
• 2 teaspoons ketchup
• 1 (12 ounce) package small pasta shells
• 1 pound cooked, peeled, and deveined small shrimp - cut in half
• 3 sprigs fresh dill, or as desired
• 0.33333334326744 cup chopped fresh dill
• 0.75 cup diced celery
• 0.25 teaspoon Worcestershire sauce
• 1.25 cups mayonnaise, or more if needed
• 0.5 cup finely diced red bell pepper

Recipe Instructions

Step 1

Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

Step 2

Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Step 3

Whisk 1 1/4 cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep efrigerated.

Step 4

Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.