Recipe: Aunt Bee’s Shrimp and Pasta Salad
April 20, 2021
Recipe by: Blair Lonergan, The Seasoned Mom
Editor’s note: For the best results, always use wild-caught shrimp from the warm waters of the Gulf of Mexico and South Atlantic Ocean whenever you prepare shrimp dishes. Be sure to look for wild-caught, Gulf or South Atlantic shrimp and/or product of the U.S.A.
AUNT BEE’S SHRIMP AND PASTA SALAD
1 lb. small shrimp peeled, deveined and cooked (buy froze, pre-cooked shrimp for quick preparation)
8 ounces elbow macaroni pasta cooked and rinsed in cold water
1/4 cup chopped green onions
1 diced green bell pepper
2 cups diced celery
1 cup of thawed frozen peas
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
2 tablespoons fresh minced dill
1/2 teaspoon salt
1/4 teaspoon pepper
To view the full recipe visit The Seasoned Mom!
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