Very little sauce is used in the pasta dish with lemon shrimp. Along with being filling, it is refreshing.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon olive oil
- 12 uncooked medium shrimp
- 1 cup ditalini pasta
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup frozen peas, thawed and drained
- 1 stalk celery, thinly sliced on the diagonal
- 2 tablespoons diced red onion
- ½ tablespoon lemon juice
- 1 teaspoon dried dill weed
- 1 pinch white sugar
- salt and ground black pepper to taste
Instructions
- Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
- Peel and devein shrimp. Drain pasta and transfer to a large bowl.
- Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.
- You can substitute 1 tablespoon fresh dill for dried, if preferred.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 198 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as an option for standard Memorial Day fare. I did add more lemon juice as well as extra mayo/sour cream. The celery and red onion adds to the visual attractiveness. It was a hit…even the photo that I shared with our long distant relatives, Fresh dill boosts the taste.
3.28.20 Ditalini pasta was no where to be found on the supermarket’s nearly-empty pasta shelves. I Googled for a substitution and found orzo, which I had on hand, so that’s what I used. The shrimp in my freezer were jumbo, so I cut them into large chunks. Had fresh dill in the fridge, so I used triple the amount specified for the dry dill, and that flavor was vibrant. This really is a very upscale, fresh-tasting, but somewhat mellow pasta salad with lovely presentation. I live in Florida, it’s already in the 90’s today, and I foresee this salad on many summer menus this year. Thanks for sharing your recipe soggy tomato, we really enjoyed it.