Pasta Salad with Poached Shrimp and Lemon-Dill Dressing

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 5 lemons, halved
  • 2 teaspoons honey
  • 1 cup fresh dill, fronds chopped, stems reserved
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound 16/20 shrimp, peeled, tails removed and deveined
  • 1 pound fusilli
  • 2 cups grape tomatoes, halved
  • 2 cups diced English cucumber
Directions
  • In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.

  • Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.

  • Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.

  • Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.


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    This recipe is featured in:

    Mother's Day