Creamy Lemon Dill Shrimp Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 plastic wrap (or 1 airtight container)
Ingredients
- 12 ounce pasta shells small
- 1 pound shrimp medium cooked peeled and deveined
- 1 cup celery finely chopped
- 1/2 cup red onion finely diced
- 1 cup cucumber seeded and diced
- 1/2 cup red bell pepper diced
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 3/4 cup mayonnaise full-fat
- 1/4 cup sour cream
- 2 tablespoon Dijon mustard
- 3 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated
- 2 tablespoon olive oil extra-virgin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika sweet
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 cup frozen peas thawed
- 1/4 cup grated Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the pasta shells and cook according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water until cool, and drain very well.
- Pat the cooked shrimp dry with paper towels and cut into bite-size pieces if large.
- In a large mixing bowl add the cooled pasta, shrimp, celery, red onion, cucumber, red bell pepper, peas, dill, and parsley.
- In a medium bowl whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, olive oil, garlic powder, onion powder, paprika, salt, black pepper, and red pepper flakes until smooth.
- Pour the dressing over the pasta and shrimp mixture.
- Gently toss with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- If using, sprinkle in grated Parmesan cheese and gently mix again.
- Cover the bowl tightly with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Before serving, toss the salad again and add a drizzle of olive oil or a spoonful of mayo if it looks dry.
- Garnish with extra chopped dill and parsley just before serving.
Notes
For best flavor, ensure the pasta is completely cool and well-drained so the dressing clings instead of thinning out, and dry the shrimp so they stay snappy rather than watery. You can swap mayonnaise for Greek yogurt for a lighter version, but add a bit more olive oil and a pinch of sugar to balance the tang. This salad keeps well for up to 2 days in the fridge, but if making ahead, reserve a few tablespoons of dressing to stir in right before serving to refresh the texture. Use small pasta shapes with ridges or curves (like shells or rotini) to trap the dressing, and feel free to customize add-ins such as cherry tomatoes, olives, or diced avocado (add avocado at the last minute) while keeping seafood safe by not leaving the salad at room temperature for more than 2 hours.
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