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Add a photoServings: 12
Ingredients
- 2 lbs. shrimp
- 3/4 to 1 pound pasta shells, bows, or possibly shape of your choice
- 2 c. cooked tiny peas
- 3/4 c. finely minced scallions
- 1 tbsp. dry dill weed
- 1 tbsp. dry basil
- 2 1/4 c. mayonnaise
- 2 tbsp. tarragon vinegar
- 1/4 c. liquid removed capers
Directions
- Cook, peel and devein shrimp. Cut in bite size pcs. Cook pasta in boiling, salted water. Drain. Cold slightly. Grind dill and basil together (fresh herb may be used if so adjust amounts accordingly). Mix mayonnaise, vinegar, and capers with dill and basil. Taste and adjust seasoning. In large bowl, mix shrimp, pasta, and peas. Pour dressing over mix. You may want to add in this by degree to get the amount you prefer. Toss gently. Adjust seasoning and chill. Better made the day before. Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 522 | |
| Calories from Fat 325 | 62% |
| Total Fat 36.76g | 46% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 419mg | 17% |
| Potassium 271mg | 8% |
| Total Carbs 27.6g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.7g | 1% |
| Protein 20.4g | 33% |
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