Total Time
20mins
Prep 20 mins
Cook 0 mins

You can use any pasta you like for this really, but I like conchigliette, just to go with the seafood theme. (NOTE: Prep time does not include refrigerating overnight.)

Ingredients Nutrition

Directions

  1. Toss the cooked conchigliette with the scallions. Add the Tabasco sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again. Refrigerate overnight for best results before serving.
Most Helpful

This was a really good, yet simple salad. I thought the shell pasta was a perfect match with the shrimp. I usually put celery or green pepper into salads like this, but the scallions gave enough color, crunch and flavor that I didn't miss those. I did, however, think it needed some other herb or spice, like parsley or dill or tarragon to pick up the flavor a bit. I will add one of those next time. Thanx for posting!

*Parsley* October 27, 2011