
How To Make Shrimp Pasta Salad With Dill
Creamy, savory, and tasty, this pasta salad has shrimps, peas, celery, and a generous dose of dill for some added freshness.
Serves:
Ingredients
- 1tspolive oil
- 12mediumuncooked shrimp
- 1cupditalini pasta
- ¼cupmayonnaise
- ¼cupsour cream
- ¼cupfrozen peas,thawed and drained
- 1stalkcelery,thinly sliced on the diagonal
- 2tbspred onion,diced
- ½tbsplemon juice
- 1tspdried dill weed
- 1pinchwhite sugar
- salt and ground black pepper,to taste
Instructions
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Heat oil in a cast iron skillet over medium-high heat. Cook shrimp for about 5 minutes, until they are bright pink on the outside and the meat is opaque. Immediately immerse shrimp in a bowl of cold water and let cool for at least 10 minutes.
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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.
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Peel and devein shrimp. Drain pasta and transfer to a large bowl.
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Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl.
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Adjust seasonings to taste. Chill at least 2 hours before serving.
Nutrition
- Calories: 259.87kcal
- Fat: 15.74g
- Saturated Fat: 3.61g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.42g
- Polyunsaturated Fat: 7.14g
- Carbohydrates: 22.61g
- Fiber: 1.58g
- Sugar: 1.99g
- Protein: 6.82g
- Cholesterol: 35.79mg
- Sodium: 232.74mg
- Calcium: 43.96mg
- Potassium: 159.49mg
- Iron: 0.72mg
- Vitamin A: 46.66µg
- Vitamin C: 3.18mg
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