Description
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.
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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 4