Shrimp Pasta Lemon Dill (Print-Friendly Format)
Chilled shrimp, crisp veggies, and lemon-dill dressing create a vibrant, creamy pasta perfect for warm weather.
# Required Ingredients:
→ Dressing
01 -
Zest and juice of 1 lemon
02 -
120 ml mayonnaise
03 -
120 ml sour cream
04 -
1 tablespoon finely chopped fresh dill
05 -
0.5 teaspoon kosher salt
→ Salad
06 -
340 g uncooked bow tie (farfalle) pasta
07 -
450 g medium shrimp, shelled, deveined, and cooked
08 -
1 medium cucumber, thinly sliced
09 -
2 carrots, sliced
10 -
1 red bell pepper, cut into thick chunks
11 -
4 green onions with tops, thinly sliced
# How to Make It:
01 -
Zest the lemon and extract its juice. In a bowl, whisk together the lemon zest, lemon juice, mayonnaise, sour cream, chopped fresh dill, and salt until smooth.
02 -
Boil the farfalle pasta in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
03 -
In a large mixing bowl, combine the cooled pasta, cooked shrimp, cucumber slices, carrot slices, red bell pepper chunks, and sliced green onions.
04 -
Pour the prepared lemon dill dressing over the salad mixture. Toss thoroughly to evenly coat all components.
05 -
Cover the assembled salad and refrigerate for at least 30 minutes to allow flavors to meld, preferably several hours or overnight for best results.
# Additional Information:
01 -
For best flavor, chill the salad overnight to allow the dill and lemon to fully infuse the ingredients.
02 -
Trim only the feathery leaves of fresh dill using clean kitchen shears, avoiding thick stems for optimal texture.