Shrimp-and-Pasta Salad

Southern Living
Shrimp-and-Pasta SaladRecipe
Photo: Jennifer Davick; Styling: Melanie Clark
Light and lemony, this recipe easily doubles for dinner with friends.
Makes 4 servings


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8 ounces uncooked medium-size shell pasta
1 pound peeled, medium-size cooked shrimp (31/40 count)
1 large nectarine, cut into thin wedges
1 cup chopped seedless cucumber
Garnishes: fresh raspberries, arugula


Prep: 10 Minutes
Cook: 10 Minutes

1. Cook pasta according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Add 1/2 cup dressing, tossing to coat. Stir in shrimp, nectarine, and cucumber. Serve with remaining 1/4 cup dressing. Garnish, if desired.

Created date

July 2009