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Creamy Shrimp Pasta Salad with Lemon and Dill Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 oz fusilli or rotini pasta
  • 1 lb large shrimp, peeled and deveined
  • 2 celery ribs, diced small
  • 1 red bell pepper, diced small
  • ¼ cup finely chopped red onion
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chopped fresh dill
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Boil the pasta in salted water until al dente. Drain, rinse with cold water until cool, and drain again.
  2. Pat the shrimp dry and season with salt. Heat the olive oil in a skillet over medium-high heat and cook the shrimp for about 2 minutes per side until pink and opaque. Transfer to a plate.
  3. In a large bowl, whisk the mayonnaise, yogurt, lemon juice, lemon zest, mustard, salt, pepper, and dill until smooth.
  4. Add the cooled pasta, shrimp, celery, bell pepper, and onion to the bowl. Toss to coat, then serve or chill 30 minutes.

Notes

If you’re making this ahead, the pasta will drink up some of the dressing overnight. Stir in a small spoonful of mayo or yogurt and a squeeze of lemon right before serving to bring it back to life.