"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Pasta Salad Recipe

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This recipe for Shrimp Pasta Salad, by , is from Betty Svoboda's Cookbook Just for You!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Svoboda
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked small pasta shells
1 pound cooked large shrimp, peeled, deveined and cut into thirds
1 cup frozen peas
1/2 cup chopped green onions
1/4 cup minced fresh parsley
1 cup (8 ounces) plain yogurt
1 cup mayonnaise
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

Directions:
Directions:
In a large bowl, combine the pasta, shrimp, peas, onions and parsley. In a small bowl, combine the yogurt, mayonnaise, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving.

Number Of Servings:
Number Of Servings:
10 Servings

 

 

 

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