Pasta and Shrimp Salad

Name: Pasta and Shrimp Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams can sliced water chestnuts, drained; 473 milliliters cooked medium pasta shells; 2 teaspoons cornstarch; 1 teaspoons curry powder; 79 milliliters mayonnaise; 0 teaspoons pepper; 567 grams can pineapple chunks; 59 milliliters chopped sweet red pepper; 0 teaspoons salt; 454 grams cooked medium shrimp, peeled and deveined; 79 milliliters sour cream

Pastan and Shrimp Salad is a pescatarian recipe with 8 servings. One serving contains 250 calories, 14g of protein, and 10g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a main course. If you have mayonnaise, curry powder, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes. Users who liked this recipe also liked Shrimp and Pasta Salad, Shrimp Pasta Salad, and Shrimp Pasta Salad.

Instructions

Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.

Ingredients you will need

Pineapple Juice

Curry Powder

Corn Starch

Pineapple

Pepper

Juice

Salt

Equipment you will use

Sauce Pan

Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.

Ingredients you will need

Mayonnaise

Sour Cream

In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple.

Ingredients you will need

Water Chestnuts

Red Pepper

Pineapple

Shrimp

Pasta

Equipment you will use

Bowl

Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

227grams

can sliced water chestnuts, drained 473milliliters

cooked medium pasta shells 2teaspoons

cornstarch 1teaspoons

curry powder 79milliliters

mayonnaise 0teaspoons

pepper 567grams

can pineapple chunks 59milliliters

chopped sweet red pepper 0teaspoons

salt 454grams

cooked medium shrimp, peeled and deveined 79milliliters

sour cream

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.