Dill gives this beautiful, creamy, shrimp pasta salad a fresh taste. This is a very attractive dish. Perfect for potlucks. Garnish with toasted pecans or a sprig of fresh dill.


Recipe Summary

15 mins
15 mins
2 hrs
2 hrs 30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can substitute 1 tablespoon fresh dill for dried, if preferred.

Nutrition Facts

279 calories; protein 9.8g; carbohydrates 24.4g; fat 15.9g; cholesterol 56.9mg; sodium 197.6mg. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
3.28.20 Ditalini pasta was no where to be found on the supermarket’s nearly-empty pasta shelves. I Googled for a substitution and found orzo, which I had on hand, so that’s what I used. The shrimp in my freezer were jumbo, so I cut them into large chunks. Had fresh dill in the fridge, so I used triple the amount specified for the dry dill, and that flavor was vibrant. This really is a very upscale, fresh-tasting, but somewhat mellow pasta salad with lovely presentation. I live in Florida, it’s already in the 90’s today, and I foresee this salad on many summer menus this year. Thanks for sharing your recipe soggy tomato, we really enjoyed it. Read More