Easy 63 min

Shrimp Pasta Salad with Dill

european french greek italian mediterranean middle eastern region russian main side drink sweet sour savory umami medium fast

Prep

22 min

Cook

41 min

Total

63 min

Ingredients (12)

1 teaspoon olive oil g

12 uncooked medium shrimp, peeled and deveined g

1 cup ditalini pasta g

¼ cup mayonnaise g

¼ cup sour cream g

¼ cup frozen peas, thawed and drained g

1 stalk celery, thinly sliced on the diagonal g

2 tablespoons diced red onion g

½ tablespoon lemon juice g

1 teaspoon dried dill weed g

1 pinch white sugar g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a cast iron skillet over medium-high heat. Cook shrimp in hot oil until bright pink on the outside and meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and cool for at least 10 minutes, then drain well.

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.

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; stir until well combined. Adjust seasonings to taste. Chill in the refrigerator for at least 2 hours before serving.