Creamy Shrimp Pasta Salad

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The occurrence of this crockery “depends wholly connected cooking the pasta the mode Sicilians do, al dente," Liz Williams said successful her cookbook, “Nana’s Creole Italian Table." Use existent semolina pasta, specified arsenic De Cecco brand, to debar a mushy pasta salad.” The crockery tin beryllium made with shrimp, arsenic directed, but is besides large with crabmeat, crawfish tails oregon immoderate combination. Be definite to lightly brackish the pasta. The anchovies, the food and, depending connected however it is prepared, the seafood are already salty.

Refrigerate leftovers for up to 3 days.

The dressing tin beryllium made up to 2 days successful advance.

Ingredients

measuring cup

Servings: 6-8 (makes astir 8 cups)

The dressing

  • 3/4 cupful mayonnaise
  • 1/2 cupful (2 ounces) finely grated parmesan cheese
  • 2 cloves garlic, minced, finely grated oregon pressed
  • Juice of 1 lemon, oregon much arsenic needed
  • 2 oil-packed anchovies

The salad

  • 1 1/2 pounds ample shrimp (26/30), cooked, peeled and deveined
  • 1 lb pasta, specified arsenic farfalle oregon different pasta, cooked al dente
  • 1 pint cherry tomatoes, halved
  • 1 orangish doorbell capsicum (7 ounces), coarsely chopped
  • 1 yellowish doorbell capsicum (7 ounces), coarsely chopped
  • 1 cupful (4 ounces) tightly packed caller Italian parsley leaves, coarsely chopped
  • 1/2 cupful caller basil leaves, coarsely chopped, positive much for garnish
  • Fine salt
  • Freshly crushed achromatic pepper

Nutritional Facts

Per serving (generous 1 cup)

  • Calories

    482

  • Fat

    20 g

  • Saturated Fat

    3 g

  • Carbohydrates

    50 g

  • Sodium

    764 mg

  • Cholesterol

    136 mg

  • Protein

    23 g

  • Fiber

    4 g

  • Sugar

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Nana’s Creole Italian Table” by Liz Williams (Louisiana State University Press, 2022).

Tested by Ann Maloney.

Published October 10, 2022

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Updated March 17, 2026

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