Shrimp Pasta Salad With Dill

  5.0 – 2 reviews  • Shrimp Salad Recipes

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. 1 teaspoon olive oil
  2. 12 uncooked medium shrimp
  3. 1 cup ditalini pasta
  4. ¼ cup mayonnaise
  5. ¼ cup sour cream
  6. ¼ cup frozen peas, thawed and drained
  7. 1 stalk celery, thinly sliced on the diagonal
  8. 2 tablespoons diced red onion
  9. ½ tablespoon lemon juice
  10. 1 teaspoon dried dill weed
  11. 1 pinch white sugar
  12. salt and ground black pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Peel and devein shrimp. Drain pasta and transfer to a large bowl.
  4. 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.
  5. 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

Jessica Bryant
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.
Vincent Sullivan
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.

 

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