Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons olive oil, divided

2 pounds large or extra-large shrimp, peeled and deveined

Salt and freshly ground black pepper

1 teaspoon dried oregano

1/2 cup mayonnaise

2 tablespoons minced fresh chives

2 tablespoons minced sweet gherkins

1 teaspoon finely grated lemon zest

Cooked ditalini (1 pound)

2 cups diced roasted red peppers (from water-packed jar)

1 bell pepper, seeded and diced

1/3 cup diced pickled jalapeno peppers

1/4 cup chopped fresh parsley leaves

2 tablespoons red wine vinegar


  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
  2. Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.
  3. In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.
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