Name: Cold Shrimp and Linguine Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 12 ounces linguine pasta, broken into shorter lengths; 1 pound frozen large shrimp (31-35/pound), thawed, peeled, and deveined; 1 cup frozen peas; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 tablespoon chopped fresh dill, plus more for garnish; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 2/3 cup roasted red peppers or piquanté peppers (such as Peppadew), cut into strips; 1 medium carrot, coarsely shredded (1/2 cup); 1/2 cup finely chopped celery; 3 tablespoons finely chopped red onion

Cold Shrimp and Linguine Pasta Salad

A few freezer staples, like shrimp and peas, combine with linguine, sweet roasted peppers, and a lemony-dill creamy dressing for a bold pasta salad. You can use any pasta shape you’d like.

25 min total 15 min prep 10 min cook 6 348 cal

Instructions

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1 Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, adding shrimp and peas for the last 3 minutes of cooking time. Drain in a colander. Rinse with cold water to cool quickly.
2 Meanwhile, whisk together mayonnaise, mustard, lemon zest, lemon juice, dill, smoked paprika, and salt in a large bowl.
3 Add pasta mixture, roasted red peppers, carrot, celery, and red onion. Toss to combine. Serve immediately or chill, covered up to 4 hours. Garnish with additional dill.