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Shrimp-and-Pasta Salad

Photo: Jennifer Davick; Styling: Melanie Clark
Prep time 10 mins
Cook time 10 mins
Yield Makes 4 servings
Light and lemony, this recipe easily doubles for dinner with friends.


  • 8 ounces uncooked medium-size shell pasta
  • Lemon-Herb Dressing With Mint and Tarragon
  • 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

How to Make It

  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.