Description
This shrimp pasta salad is a perfect dish for warm weather, combining plump shrimp with a creamy lemon dill dressing that seafood lovers will adore. Quick to prepare, it’s ideal for busy weeknights or casual gatherings like BBQs and picnics. The vibrant flavors and refreshing ingredients make it suitable as a light main course or a delightful side. Not only is this dish delicious, but it also offers the convenience of meal prep, allowing the flavors to meld beautifully when chilled. Impress your guests with this flavorful and nutritious salad that is sure to become a favorite at your summer events.
Ingredients
Scale
- 3 cups uncooked fusilli pasta
- 1 pound shrimp (31-40/pound size) (thawed & peeled)
- 2 sticks celery (chopped small)
- 2 tablespoons red onion (chopped small)
- 1/2 cup mayo
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon fresh dill (chopped)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse with cool water.
- Prepare the shrimp by thawing if frozen, peeling, deveining, and cooking in boiling water for 2-3 minutes until pink. Place in an ice bath to stop cooking.
- Combine chopped celery and onion with cooled shrimp in a large bowl.
- In a separate bowl, mix mayo, lemon juice, lemon zest, garlic powder, dill, olive oil, salt, and pepper until smooth.
- Toss the dressing with the pasta salad mixture until well combined.
- Chill before serving for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 130mg