More Great Recipes: Pasta

Shells with Shellfish Salad


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 pound medium sized shells
1 1/3 cups mayonnaise
1/4 cup fresh chopped tarragon
1 tablespoon finely chopped fresh parsley
cayanne pepper
fresh lemon juice
2 pounds cooked shellfish meat (shrimp,lobster,crab
2 mild red radishes, sliced
1/2 green pepper, julienned
salt and pepper


Cook pasta in boiling salted water until al dente. Drain, rinse under sold water and drain again. Place in a large bowl and stir in 1 1/2-2 1/2 tablespoons mayonnaise. Cool to room temperature, stirring occasionally to prevent sticking. If using dried tarragon, simmer it is 1/2 cup milk for 3-4 minutes; drain. Combine tarragaon, parsley, cayenne, lemon juice and remaining mayonnaise and mix well. Add shellfish to pasta with most of the radishes and green pepper and the salt and papper. Stir in the tarragon mayonnaise and toss gently to coat. Cover and chill before serving, adding more mayonnaise if the mixture is a little dry. Decorate with remaining radish and green pepper slices.


Pairs Well With


Notes

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