Dilled shrimp & pasta salad

Name: Dilled shrimp & pasta salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 3 tbsp freshly squeezed lemon juice; 2 to 3 large garlic cloves, crushed; 1 1/2 tsp Dijon mustard; 1 tsp anchovy paste; 1/2 tsp salt; 1/2 tsp sugar; 1/2 tsp freshly ground black pepper; 1/4 cup vegetable oil; 1/3 cup freshly grated parmesan; 450-g box shell pasta, about 5 cups small or 6 cups medium; 1/4 cup finely chopped fresh dill; 250 to 500 g small cooked shrimp

Prep Time15 min
Total Time15 min
Makes10 cups

*PLUS Cooking time: 10 minutes

By Chatelaine

Ingredients

3 tbsp freshly squeezed lemon juice
2 to 3 large garlic cloves, crushed
1 1/2 tsp Dijon mustard
1 tsp anchovy paste
1/2 tsp salt
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1/4 cup vegetable oil
1/3 cup freshly grated parmesan
450-g box shell pasta, about 5 cups small or 6 cups medium
1/4 cup finely chopped fresh dill
250 to 500 g small cooked shrimp

Instructions

To prepare dressing, measure lemon juice, garlic, Dijon, anchovy paste, salt, sugar and black pepper into a medium-size mixing bowl. Gradually whisk in oil, then Parmesan.
Cook pasta for the minimum cooking time suggested on the package. When still fairly firm, drain well and turn hot pasta into a large mixing bowl. Whisk dressing and pour over hot pasta. Toss until well mixed, then stir in dill and shrimp. Serve right away or cover and refrigerate for up to half a day.

Nutrition (per serving)

Calories 268, Protein 13.6g, Carbohydrates 34.9g, Fat 7.9g.

Lemony homemade Caesar dressing, fresh dill, baby shrimp and tender shell pasta combine in this easy but elegant summer salad. For a less expensive version of this dish, you can substitute bay scallops or mussels--with their shells removed.

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Dinner Pasta barbecue side dishes lunch Salads seafood potluck stovetop

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