Shrimp and Pasta Salad

2 tsp. kosher salt
  • 1/2 lemon, cut into quarters
  • 1 1/2 lb. shelled and deveined raw shrimp

  • 4 oz. uncooked pasta 
1/2 c. diced celery (2 stalks)
1/4 c. diced red onion (1/4 medium onion)
2 Tbsp. capers

1/2 c. mayo (I used light mayo)
2 Tbsp. white wine vinegar or white wine
1 tsp. dijon mustard
1/4 tsp. black pepper
1/4 tsp. salt
3 Tbsp. chopped fresh dill

  • Bring a large pot of water with the salt and lemon quarters to a boil.  Add the shrimp and reduce the heat to medium. Cook uncovered for 2-3 minutes, or until the shrimp are just cooked through. Remove shrimp with a slotted spoon to a bowl of ice water. Bring the pot of water with lemon quarters back to a boil and cook the pasta according to package directions.  Drain pasta.

  • Pour the chilled shrimp, pasta, celery, onion, and capers into a large bowl.   In a separate bowl, whisk together the mayo, mustard, vinegar, salt, pepper, and dill.   Pour the mayo dressing over all, and gently fold all together until well combined.  Serve immediately or cover and refrigerate for a few hours.  Makes about 2 quarts.

This printable recipe from A Teaspoon and A Pinch.