Shrimp Dill Pasta Salad Recipes

SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

SHRIMP PASTA SALAD WITH CUCUMBER AND DILL

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
• Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
• Add dressing to pasta mixture, and toss to combine.

SHRIMP PASTA SALAD WITH DILL

Steps:

• 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.

CREAMY SHRIMP PASTA SALAD

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

SWEDISH SHRIMP SALAD WITH DILL

Steps:

• Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
• Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

DILL AND SHRIMP SALAD

Steps:

• In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

SHRIMP PASTA SALAD WITH DILL

Steps:

• 1. Cook pasta according to package directions. Rinse well and drain. Set aside in bowl.
• 2. Mince celery and onion add to bowl. (if using frozen shrimp, rinse and drain to make sure they are broken up and defrosted) Add to bowl along with remaining ingredients.
• 3. Add enough Miracle Whip to moisten. You may need to add a bit more after chilling as the pasta will absorb moisture.
• 4. Chill and serve.

SHRIMP DILL PASTA SALAD

Steps:

• In a medium bowl combine the shrimp, cooked pasta, cucumber, tomato, olives, red onion and dill; toss to combine.
• In a small bowl whisk together the mayo with white wine vinegar, and garlic powder; add to the shrimp mixture; toss well to combine.
• Season with seasoned salt (or white salt) and black pepper.
• Cover and chill for a minimum of 3 or more hours before serving.
• Delicious!

FRESH DILL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
• In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

SHRIMP AND PASTA SHELL SALAD

Steps:

• Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
• Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
• Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.