Shrimp Pasta Salad With Dill recipe

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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

Nutrition Info

279.4 calories
carbohydrate: 24.4 g
cholesterol: 56.9 mg
fat: 15.9 g
fiber: 1.6 g
protein: 9.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 197.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Dill gives this beautiful, creamy, shrimp pasta salad a fresh taste. This is a very attractive dish. Perfect for potlucks. Garnish with toasted pecans or a sprig of fresh dill.

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