Pasta and Shrimp Salad

Name: Pasta and Shrimp Salad
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings.
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

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.

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.

Nutrition Facts

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

Originally published as Polynesian Shrimp Salad in Country April/May 2005

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bnrudy

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