Creamy Shrimp & Macaroni Salad

 A cold, creamy salad with portico shrimp and Arrezzio® Imported Italian Elbow Macaroni in a lemony dressing with celery, red peppers, onions, and fresh dill.   



  1. Cook Arrezzio Macaroni to al dente according to manufacturer’s instructions (about 6 minutes). Rinse under cold water, drain, dress, and refrigerate to cool to <41F
  2. If using raw shrimp – Bring a pot of water to a low boil. (You may wish to add aromatics, lemon, or seasonings to the water) Poach the uncooked shrimp for about 5 minutes until pink and opaque, or >145F. Place cooked shrimp in a single layer on a sheet tray, then place under refrigeration, to cool to <41F.
  3. Combine all dressing ingredients in a small bowl. Set aside.
  4. Place fully cooked and cooled shrimp, onion, celery, and peppers into a large bowl.  Add the cooled elbow macaroni and toss with the dressing.
  5. Refrigerate for at least a minimum of 30 minutes before serving, to allow flavors to blend.
  6. Portion as needed for service. Garnish with fresh dill and/or a squeeze of lemon, if desired.