Shrimp, Mayonnaise and Radish Pasta Salad

Bring a large pot of salted water to a boil over high heat, then add the conchiglie and cook according to package directions until al dente (usually 8-10 minutes). Drain in a colander and rinse briefly under cool water to stop cooking, then transfer to a large mixing bowl.

While the pasta cooks, pat the defrosted shrimp dry with paper towels to remove excess moisture. This ensures they will sear properly rather than steam.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque throughout. Season lightly with salt and set aside to cool slightly.

In a small bowl, whisk together the light mayonnaise and fresh lemon juice until well combined and smooth. Taste and add additional lemon juice if a brighter flavor is desired.

Slice the radishes into thin rounds using a knife or mandoline. Slice the scallions in thin rounds, keeping white and light green parts separate from darker green tops if preferred.

Chop the fresh parsley and set aside. Measure out a dash of cayenne pepper.

Once the shrimp have cooled to room temperature, cut them into bite-sized pieces or halves, depending on size preference.

Add the cooled shrimp to the bowl with the pasta. Pour the mayonnaise-lemon juice mixture over the pasta and shrimp, then gently toss to combine evenly.

Add the sliced radishes, scallions, and chopped parsley to the bowl. Sprinkle with the cayenne pepper and toss gently until all ingredients are evenly distributed.

Taste the salad and adjust seasoning with additional salt, lemon juice, or cayenne pepper as needed. Serve immediately or refrigerate until ready to serve.