Best Dill Shrimp And Pasta Recipes

Shrimp Pasta Salad with Cucumber and Dill image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound large shell pasta
1 pound large peeled and deveined shrimp, tails on (if desired)
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup roughly chopped dill
2 tablespoons light mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

Steps:

In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
Add dressing to pasta mixture, and toss to combine.

Nutrition Facts : Calories 541 g, Fat 13 g, Fiber 3 g, Protein 36 g

Pasta Salad with Poached Shrimp and Lemon-Dill Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

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.

Shrimp Pasta Salad With Dill and Parsley image

Provided by MicDoc

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

4 cups cooked pasta shells
1 lb cooked large shrimp, peeled, deveined and cut into thirds
1 cup frozen peas
1/2 cup chopped green onion
1/4 cup minced fresh parsley
1 cup plain yogurt
1 cup mayonnaise
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

In a large bowl, combine the pasta shrimp, peas, onions and parsley.
In a small bowl, combine the yogurt, mayonnaise, lemon juice, dill, salt and pepper.
Pour over pasta mixture and toss gently.
Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 240.3, Fat 9.9, SaturatedFat 1.9, Cholesterol 78.4, Sodium 379.8, Carbohydrate 25.8, Fiber 3.5, Sugar 3.7, Protein 12.7

DILL SHRIMP AND PASTA image

Yield 2 people for main entree, 4 people for side dish

Number Of Ingredients 7

1 Pound Peeled & Deveined Cooked Shrimp
1 Medium Cucumber
2 Cups Cooked Bow Tie Pasta
1/2 Cup Sour Cream
1/2 Cup Prepared Ranch Dressing
1/2 Package Dry Ranch Dressing Mix
1 TBSP Fresh Chopped Dill Weed

Steps:

Cook Pasta & Cool. Take seeds out of Cucumbers & dice. Mix Pasta, Shrimp, Cucumbers, Sour Cream, Prepared Ranch Dressing, Dry Ranch Dressing & Dill Weed. Cool in Refrigerator.