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Shrimp 'n' Shells Salad Recipe

Shrimp 'n' Shells Salad Recipe photo by Taste of Home

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"I received this recipe from a friend," explains Heather Richardson. "It can even be served as a light dinner with toasted garlic bread." The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Shrimp 'n' Shells Salad Recipe

Prep: 20 min. + chilling

Yield: 9 Servings

5 15 20

Ingredients

8 ounces uncooked small pasta shells
1 cup fat-free mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup buttermilk
1/3 cup finely chopped onion
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
1/4 cup frozen peas, thawed
1/4 cup diced pimientos
1 medium tomato, seeded and chopped
2 green onions, thinly sliced

Directions

Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended.
Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 191 calories, 3 g fat (1 g saturated fat), 81 mg cholesterol, 477 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Originally published as Shrimp 'n' Shells Salad in Light & Tasty June/July 2006, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on Jul. 16, 2010 by cheeriogirl

I had cut this out years ago and finally tried it last month. It is fantastic! Will be making it again soon.

Reviewed on Jul. 15, 2010 by mslatvia56

I have made this recipe for about two years now...IT IS TO DIE FOR!!! Glad I am finally able to rate it! My guests always want me to share this recipe...and those who come often ASK me to make it again!!! I have friends who visit yearly from Canada who ask me make a double batch so we can enjoy the leftovers for a couple of days...I have not changed anything in the directions or ingredients!!! Inese, in WIlliamsburg,VA