Shrimp ‘n’ Shells Salad

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Shrimp ‘n’ Shells Salad


  • 8 ounces uncooked small pasta shells
  • 1 cup fat-free mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup 1% 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


  1. Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, Parmesan cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended

  2. Drain pasta and rinse with cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and green onions. Add dressing and toss to coat. Cover and refrigerate until chilled.

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