Shrimp and Corn Pasta Salad
Fresh summer corn, plump juicy shrimp, your favorite pasta, and a divine Dijon sauce makes the perfect dish for the season!
Ingredients
- 8 U-20 shrimp, peeled and deveined then sliced in half lengthwise
- 1 ear sweet corn kernels cut from the cob
- 1 dill pickle thinly sliced on a mandoline (about ½ cup)
- 3 radishes thinly sliced on a mandoline larger ones halved (just line up the pile after slicing and make a single cut)
- 1 stalk celery, thinly sliced plus the leaves if they’re in good shape
- 2 tablespoons very thinly sliced red onion
- ¼ Fresno or jalapeño pepper thinly sliced
- 4 ounces pipe rigate pasta
- 2 cups poaching liquid from Divine Shrimp Salad, or water
- 1 tablespoon each chopped parsley and snipped chives to garnish
For the Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon freshly ground pepper
Instructions
- In a bowl, stir together the sauce ingredients until uniform. It will be punchy and bright – once tossed in with all the ingredients, it will strike the perfect balance.
- Combine the celery, radishes, pickles, red onion, and chili pepper in a mixing bowl.
- Warm the poaching liquid (from the Divine Shrimp Salad recipe) over high heat in a saucepan until just boiling, then add the shrimp. Stir them a few times over the course of a couple minutes. Once they turn just-opaque, transfer them to a small bowl.
- Bring the poaching liquid once again to a boil and add the pasta. Cook according to package instructions for al dente, stirring occasionally to prevent them from sticking. Transfer the cooked pasta to another bowl with a slotted spoon.
- Add the pasta to the veg and toss together, followed by the shrimp. Toss it all with the sauce. Add the corn at the end – I like to keep the cut rows of kernels intact for beauty, and extra juiciness and fold them in at the end. Taste and adjust seasoning as needed. Transfer the pasta salad to plates, shower with parsley and chives, and see if you don’t eat it all in one sitting.
