Description
A refreshing and creamy pasta salad featuring tender poached shrimp, crisp celery, and a zesty lemon-dill mayonnaise dressing.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb medium shrimp, peeled and deveined
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 3 tablespoons fresh dill, finely chopped
- 2 stalks celery, diced
- 1/4 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain and rinse with cold water until completely chilled.
- Poach or sauté shrimp in a pan over medium heat until pink and opaque (about 2-3 minutes per side). Remove from heat and let cool completely.
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, chopped fresh dill, salt, and black pepper until smooth.
- Add the chilled macaroni, cooled shrimp, diced celery, and diced red onion to the dressing bowl.
- Gently fold the ingredients together with a spatula until everything is evenly coated in the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Stir once more before serving and garnish with additional fresh dill.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American