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Shrimp 'n' Shells Salad

 Shrimp 'n' Shells Salad
"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.
9 ServingsPrep: 20 min. + chilling

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.

2 of 2

Shrimp 'n' Shells Salad (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.