Shrimp Pasta Salad with Dill
Description
Dill, lemon juice, and vegetables add layers of incredible flavor to this shrimp pasta salad. It's an ideal dish for parties or potlucks.
Ingredients
•
1 teaspoon olive oil
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12 uncooked medium shrimp
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1 cup ditalini pasta
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1/4 cup mayonnaise
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1/4 cup sour cream
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1/4 cup frozen peas, thawed and drained
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1 stalk celery, thinly sliced on the diagonal
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2 tablespoons diced red onion
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1/2 tablespoon lemon juice
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1 teaspoon dried dill weed
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1 pinch white sugar
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salt and ground black pepper to taste
Directions
1
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.
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
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.