Shrimp, Mayonnaise and Radish Pasta Salad

Fiji Shrimp, Mayonnaise and Radish Pasta Salad Recipe

Region / culture: Fiji | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Shrimp, Mayonnaise, and Radish Pasta Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of succulent shrimp, creamy mayonnaise, crunchy radishes, and zesty lemon juice creates a delicious and satisfying meal.

History

This recipe is a modern twist on traditional pasta salad, incorporating fresh seafood and vibrant vegetables for a unique and tasty dish. The use of mayonnaise adds a creamy texture and richness to the salad, while the radishes provide a crisp and peppery bite. This recipe is a great way to enjoy the flavors of summer in a simple and easy-to-make dish.

Ingredients

1.5 lb (680 g) frozen shrimp, defrosted, dried off on paper towel
0.75 cup light mayonnaise
2 – 3 tbsp fresh lemon juice, more to taste
4 scallions, sliced in thin rounds
8 radishes, washed, sliced in thin rounds
a dash of cayenne pepper
3 tbsp fresh parsley, chopped
0.75 lb (340 g) conchiglie (shells) or fusilli (screws)

How to prepare

Set a pot of water to boil for the pasta.
Cook the shrimp according to the instructions on the package, being careful not to overcook.
Remove the shrimp from heat, drain, and allow them to cool.
Prepare the radishes and scallions.
Meanwhile, cook the pasta in the boiling water.
Drain the pasta when it is al dente.
Rinse the pasta with cold water to stop the cooking process and prevent it from sticking.
Drain the pasta again.
Place the pasta in a large serving bowl.
Mix in the mayonnaise, lemon juice, salt, and pepper.
Add the rest of the ingredients and toss, ensuring everything is well mixed.
Sprinkle with a dash of cayenne pepper, or if you prefer, Tabasco sauce.
Place the bowl in the refrigerator for an hour or more to chill.
Serve the pasta salad cold.

Variations

Substitute cooked chicken or tofu for the shrimp for a vegetarian option.
Add diced avocado or cherry tomatoes for extra flavor and texture.
Use whole wheat or gluten-free pasta for a healthier alternative.

Cooking Tips & Tricks

Be sure not to overcook the shrimp, as they can become tough and rubbery.

- Rinse the pasta with cold water after cooking to prevent it from sticking together.

- Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.

- Feel free to adjust the seasonings to suit your taste preferences, adding more lemon juice or cayenne pepper for extra zing.

Serving Suggestions

Serve this pasta salad as a main dish for a light lunch or dinner, or as a side dish alongside grilled chicken or fish. Pair it with a crisp green salad and a glass of white wine for a complete and delicious meal.

Cooking Techniques

Boil the pasta until al dente to ensure it is cooked but still firm to the bite.

- Cook the shrimp just until they turn pink and opaque, being careful not to overcook them.

Ingredient Substitutions

Use Greek yogurt or sour cream in place of mayonnaise for a lighter dressing.

- Swap out radishes for cucumbers or bell peppers for a different crunch.

Make Ahead Tips

This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the bowl with plastic wrap or a lid to keep it fresh.

Presentation Ideas

Garnish the pasta salad with additional fresh parsley or lemon zest for a pop of color and flavor. Serve it in a decorative serving bowl or on a bed of lettuce for an elegant presentation.

Pairing Recommendations

Pair this pasta salad with a crisp Sauvignon Blanc or Pinot Grigio for a refreshing and complementary drink. Serve it with crusty bread or garlic breadsticks for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the pasta salad for 1-2 minutes or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Iron: 15% DV

Alergens

Contains shellfish (shrimp)

- Contains eggs (mayonnaise)

Summary

This Shrimp, Mayonnaise, and Radish Pasta Salad is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a nutritious and satisfying option for a light meal.

Summary

This Shrimp, Mayonnaise, and Radish Pasta Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a balance of flavors and textures, this pasta salad is sure to become a favorite in your recipe collection. Enjoy it on a warm summer day or any time you crave a tasty and satisfying dish.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day, and I was visiting my dear friend Margie. She had invited me over for lunch, and as I walked into her cozy little kitchen, the delicious aroma of shrimp, mayonnaise, and radish filled the air.

Margie greeted me with a smile and a hug, and then she set to work preparing our meal. She moved around the kitchen with ease and grace, her hands moving deftly as she chopped vegetables, boiled pasta, and cooked the shrimp.

As I watched her work, I couldn't help but marvel at her skill and expertise. Margie had always been a fantastic cook, and she loved experimenting with new recipes and flavors. She had traveled all over the world, collecting recipes and culinary secrets from every place she visited.

"Today, we're going to make something special," Margie said, as she placed a large bowl on the counter and began to assemble the ingredients for our pasta salad. She tossed the cooked pasta in a creamy mayonnaise dressing, adding in the tender shrimp and crisp radish slices. The colors and textures blended together beautifully, creating a dish that was as pleasing to the eye as it was to the palate.

As we sat down to eat, the flavors exploded in my mouth. The sweetness of the shrimp, the tanginess of the mayonnaise, and the crunchy freshness of the radish all combined to create a truly unforgettable dish. I savored each bite, marveling at how the simple ingredients had come together to create something so delicious.

After lunch, I asked Margie for the recipe, and she gladly shared it with me. She told me that she had learned it from a friend she had met on a trip to Italy, and that it had quickly become one of her favorite dishes to make.

I thanked Margie for a wonderful meal and headed home, eager to try the recipe for myself. I gathered the ingredients and set to work in my own kitchen, following Margie's instructions carefully. As the pasta salad came together, I could almost hear Margie's voice guiding me through each step.

When it was finally ready, I took a bite and was transported back to Margie's kitchen, to that warm summer day when I first experienced the magic of shrimp, mayonnaise, and radish pasta salad. The flavors were just as delicious as I remembered, and I couldn't help but feel a sense of pride at having recreated Margie's recipe so successfully.

From that day on, shrimp, mayonnaise, and radish pasta salad became a staple in my own cooking repertoire. I made it for family gatherings, potlucks with friends, and even just for myself on lazy Sunday afternoons. Each time I made it, I thought of Margie and the special bond we shared over our love of good food and shared recipes.

As the years passed, I continued to add my own twist to the recipe, experimenting with different herbs, spices, and garnishes to make it my own. But no matter how many variations I tried, the original shrimp, mayonnaise, and radish pasta salad remained a favorite.

Now, as I sit here in my own kitchen, preparing the dish for yet another gathering, I can't help but smile at the memories it brings back. The recipe may have come from Margie, but it has become a part of me, a reminder of the joy and camaraderie that good food can bring.

And so, as I serve the shrimp, mayonnaise, and radish pasta salad to my guests, I know that I am not just sharing a delicious dish. I am passing on a piece of myself, a taste of the love and friendship that has enriched my life in so many ways. And for that, I am truly grateful.