Shrimp ‘n’ Shells Salad

Total Time:Prep: 20 min. + chilling

Recipe by Heather Richardson, St. Paul, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 29, 2022

"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.

TEST KITCHEN APPROVED

Shrimp ‘n’ Shells Salad

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Yield:9 servings
Prep:5 min
Cook:15 min
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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
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Directions

  1. 1
    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.
  2. 2
    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.

Nutrition Facts

3/4 cup: 191 calories, 3g fat (1g saturated fat), 81mg cholesterol, 477mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
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