Pasta and Shrimp Salad

Pasta and Shrimp Salad
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.


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 JuicePineapple Juice
Curry PowderCurry Powder
Corn StarchCorn Starch
Equipment you will use
Sauce PanSauce Pan
Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
Ingredients you will need
Sour CreamSour Cream
In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple.
Ingredients you will need
Water ChestnutsWater Chestnuts
Red PepperRed Pepper
Equipment you will use
Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.


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
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.
Ready In20 m.
Health Score3