Cold Shrimp and Linguine Pasta Salad
25 min·American
Ingredients
- 12 ounces linguine pasta, broken into shorter pieces
- 1 pound frozen large shrimp, (31 to 35/pound) - thawed, peeled, and deveined
- 1 cup frozen peas
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2/3 cup roasted red peppers or piquanté peppers (such as Peppadew), cut into strips
- 1/2 cup coarsely shredded carrot
- 1/2 cup finely chopped celery
- 3 tablespoons finely chopped red onion
Instructions
3 steps
- 1
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, adding shrimp and peas for the last 3 minutes of cooking time. Drain in a colander. Rinse with cold water to cool quickly.
- 2
Meanwhile, whisk together mayonnaise, mustard, lemon zest, lemon juice, dill, smoked paprika, and salt in a large bowl.
- 3
Add pasta mixture, roasted red peppers, carrot, celery, and red onion. Toss to combine. Serve immediately or chill, covered up to 4 hours. Garnish with additional dill.
Progress
0 / 3 steps
