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

Shrimp 'n' Shells Salad Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Shrimp 'n' Shells Salad in Light & Tasty June/July 2006, p37

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.

Light-Bodied White Wine

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

Reviews for Shrimp 'n' Shells Salad

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   (2)
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MY REVIEW
Reviewed Jul. 16, 2010

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

MY REVIEW
Reviewed Jul. 15, 2010

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

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