| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 lemons, halved
- 2 teaspoons honey
- 1 cup fresh dill, fronds chopped, stems reserved
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound 16/20 shrimp, peeled, tails removed and deveined
- 1 pound fusilli
- 2 cups grape tomatoes, halved
- 2 cups diced English cucumber
Instructions
- In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
- Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
- Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
- Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 542 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 122 mg |
| Sodium | 713 mg |
Reviews
This was AMAZING! I prepared this dish the night before the family cookout and it was in the fridge overnight. When i test tasted it the next morning, WOW! That lemon dill flavor was fantastic! HOWEVER, to say this takes only 25 minutes to prepare makes me want to holler “LIAR, LIAR, PANTS ON FIRE! This dish required lots of prep. Since i DOUBLED the recipe, chopping the dill alone seemed to take forever. After all, you have to get those fronds off the stems before the can chop. And then, when you poach the shrimp with the dill stems in the water, you are required to leave the stems in the water when the shrimp are cooked. The stems remain in to be cooked with the pasta. Getting the shrimp out of the hot water without taking along those stems is quite impossible. I spent forever picking hot, limp dill stems out of the shrimp. Then, put them back in the pot so they were included in the cooking of the pasta. THEN, you are required to pull out all of the stems from the cooked pasta. OMG! This dish took me forever to prepare. Still, the rave reviews from family at our gathering made it all worthwhile. I did add some extra honey to the dressing and i think, after reading the other comments, it made a big difference in the flavor. I also wasn’t chintzy when it came to the Salt and Pepper. Absolutely wonderful!
Very bland. Was disappointed. Usually Ina’s recipes are great. Would not make this again.
Very good flavor overall. The shrimp were amazing. I added black olives and it still could probably use one more item. Maybe some goat cheese. Would make again.
Did not enjoy. Waste of beautiful Gulf shrimp and premium Tupelo. Would possibly been better with brinier dressing. Would have given 2 stars bit think it needs to be brought down a couple notches.
A good base but bland. I bumped up the flavor with minced garlic and onion and tabasco in the dressing and added some chopped bell pepper and celery in the pasta it was a hit!
Prep time is more like 30 minutes. Shrimp deveining and all. Make sure you boil the water in the large pot on the front end to save time. If you don’t have fresh dill, forget it. The dried stuff is not the same thing.
I’m not the greatest in the kitchen but I need to eat and this dish caught my eye because it looked refreshing and light even though it is pasta. It was easy to make and really tasty! This is the kind of meal you can eat for the next 2 days because the flavors all got better after a night in the fridge. This is worth a try if you haven’t had a cold pasta dish in awhile.
I have made this 3 times now this summer. It is so refreshing. I made it today with just a small amount of pasta. The flavor was through the whole dish when you put the lemon and the dill in the poaching water. It is delicious. The lemon/honey/dill vinaigrette is so good and could be utilized in many recipes.
Needed a quick dinner, having a garden full of tomatoes and cucumbers and shrimp in the freezer – this was perfect! Super simple, quick and delicious!! I subbed Roma’s for the cherry tomatoes and dried dill for fresh (2 tbls for dried dill. New family fave;
This salad was simple and delicious. The only thing I would change would be to add more shrimp to the recipe by half. The dressing is so light and refreshing. It was a huge hit for the Mother’s Day brunch I hosted.