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Pesto Shrimp & Shells Salad Recipe

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This recipe for Pesto Shrimp & Shells Salad, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angelique Brinkman

Category:
Category:

Ingredients:  
Ingredients:  
1 box (1 lb.) of medium shell pasta
1 tsp. salt
2 pkg. of frozen sugar snap peas or steamable sugar snap peas
1 (7 oz.) container of refrigerated pesto
1/2 c. light mayonnaise
2 lb. of frozen cooked salad shrimp with tails removed, thawed & rinsed
3 medium tomatoes, chopped or a bunch of cherry tomatoes, halved
4 green onions, chopped
8 tsp. of Parmesan cheese, shredded

Directions:
Directions:
Cook pasta as directed on pkg. adding salt to water. Add frozen peas during last 2 minutes of cooking time or if using steamable peas, then microwave them & add when you add shrimp. Drain pasta, rinse with cold water to cool. Drain well. In large serving bowl combine pesto & mayonnaise, blend well. Add cooked pasta, sugar snap peas, shrimp, tomatoes & onions, toss gently to mix. Sprinkle with cheese. If desired, serve salad on lettuce-lined plates.

 

 

 

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