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Shrimp salad
Ever have the trouble with shell pasta ‘spooning’? Gosh! I have! What a nightmare! I finally
figured out the secret: cook the pasta the day before. Cool to room temp and spread out
on a half sheet pan and cool to cool, temperature before covering with plastic wrap and
refrigerating. The starch on the refrigerated shells will absorb only so much of the sauce,
leaving them tender and your pasta salad perfectly dressed

Recipe easily doubles

Substitute lime juice or white wine vinegar for the white wine if serving the very young or
people with alcohol sensitivities

Ingredients
8 ounces medium shell pasta
1/4 cup kosher salt
3/4 cup Hellmanns mayonnaise
Scant 1 cup heavy cream or half & half
2 1/2 tablespoons freshly grated ginger
1 tablespoon medium dry white wine
2 teaspoons sugar
1 teaspoon House salt
Black or Mysore or Rainbow peppercorns in a pepper mill
5 scallions, ends trimmed and discarded, remaining thinly sliced on the bias
3 hearts of celery sliced fine, include fresh leaves
16 ounces shrimp, cooked, peeled, chilled, diced into 1 inch pieces (about the size of the
cooked shells)

Method
Bring a large pot of water to the boil. Slowly add the 1/4 cup kosher salt followed by the
pasta. Give everything a big stir. Bring the water with the pasta back to the boil and cook
to desired tenderness, 9 to 14 minutes

Drain the pasta into a colander and drain well. Do not rinse. Bring the pasta to room
temperature in a single layer on a half sheet pan. Cover with plastic wrap and refrigerate
overnight

Whisk together the mayonnaise, heavy cream, ginger, wine, sugar, House salt and freshly
ground pepper in a large bowl. Tumble in the cold pasta, scallion, celery and shrimp and
stir to coat evenly

Cover the bowl and refrigerate at least 4 hours

Leftovers are even better the next day