Shrimp and Pasta Salad
Susan
Based on recipe from Julia Child’s cookbook (p. 374).
ingredients
- 1/3 pkg corkscrew pasta
- 1 Tbs olive oil
- 1 lb large uncooked shrimp in shell, frozen
- kosher salt
- 1 Tbs olive oil
- 1 Tbs lemon juice
- 1/4 cup chopped parsley
- 1/2 tps fresh tarragon
- 1/2 cup celery, chopped
- 1/4 cup sweet onion, chopped
- light mayonnaise
- milk
directions
- 1
Cook pasta according to package directions. Scoop out of boiling water and rinse quickly with cold water. Drain. Toss with 1 Tbs olive oil and set aside.
- 2
Thaw shrimp for 10 minutes in cold water. Cook in pasta water for 2-3 minutes. Rinse in cold water. Peel. Cut lengthwise. Put shrimp back in boiling water if not cooked completely.
- 3
Mix pasta and shrimp in large bowl. Sprinkle with large pinch kosher salt. Add olive oil and lemon juice. Toss well. Add parsley, tarragon, celery, and onion. Toss again, correct seasonings, cover and refrigerate until ready to serve. Drain, if necessary.
- 4
Just before serving add enough light mayo and milk, mixed, just to coat shrimp and pasta.
Source: Epicurious
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