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© Meredith Corporation. All rights reserved. Used with permission.
(4 1/2 cups)
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Halve shrimp lengthwise; set aside. Cook pasta according to package directions, adding shrimp during the last 2 minutes of cooking. Drain pasta and shrimp; rinse with cold water and drain again. Transfer pasta and shrimp to a large bowl.
Meanwhile, in a small bowl, stir together buttermilk, mayonnaise, cilantro, onion powder, dry mustard, and ground chipotle.
Add bell pepper, mango, carrot and green onions to pasta and shrimp. Toss to combine. Add dressing; toss gently to coat. Sprinkle with additional snipped cilantro and serve with lime wedges. Serve immediately or cover and chill for up to 2 days.