Pasta and Shrimp Salad Recipe

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Pasta and Shrimp Salad Recipe
Pasta and Shrimp Salad Recipe photo by Taste of Home
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Pasta and Shrimp Salad Recipe

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Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons.
Recommended: Top 10 Shrimp Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 2 teaspoons cornstarch
  • 1/2 to 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked medium pasta shells
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped sweet red pepper

Directions

Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.
Originally published as Polynesian Shrimp Salad in Country April/May 2005, p49

Nutritional Facts

1 cup: 248 calories, 10g fat (2g saturated fat), 96mg cholesterol, 179mg sodium, 25g carbohydrate (10g sugars, 2g fiber), 14g protein.

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  • 1 can (20 ounces) pineapple chunks
  • 2 teaspoons cornstarch
  • 1/2 to 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked medium pasta shells
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped sweet red pepper
  1. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
  2. In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.
Originally published as Polynesian Shrimp Salad in Country April/May 2005, p49

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bnrudy User ID: 659489 131113
Reviewed Jun. 10, 2012

"Except for the curry powder and the bell pepper I don't care what color. I used cumin and little old bay and for the pepper I use mild red chili pepper and Sweet cubanelle pepper"

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