Shrimp-and-Pasta Salad

Shrimp-and-Pasta Salad Recipe
Photo: Jennifer Davick; Styling: Melanie Clark
Light and lemony, this recipe easily doubles for dinner with friends.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Ingredients

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

Preparation

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.

Note:

Recipe inspired by Roger McGaugh, Webster Groves, Missouri,

August 2009
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