1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
2. In a separate pot, bring water to a simmer and cook the shrimp for 2-3 minutes until they are pink and opaque. Drain and set aside to cool.
3. In a large bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, onion powder, and paprika until smooth and well combined.
4. Add the cooled pasta, shrimp, diced celery, red onion, and chopped dill to the dressing. Gently stir everything together until the pasta and shrimp are evenly coated.
5. Season with salt and pepper to taste. Cover and chill in the refrigerator for at least 1 hour before serving.
6. Serve the salad chilled, garnished with additional fresh dill and lemon slices if desired.
Variations & Tips
– Make the salad a day ahead; the flavors meld beautifully overnight.
– For a lighter dressing, substitute Greek yogurt for the sour cream or part of the mayonnaise.
– Add a kick with a dash of hot sauce or a sprinkle of red pepper flakes.
– For extra crunch, toss in some chopped bell peppers or cucumbers.
– If you’re looking for an alternative to shrimp, cooked chunks of chicken breast or canned tuna can be equally delightful.
– This salad is quite adaptable for those with dietary restrictions. For a gluten-free version, choose gluten-free pasta, and for a lower carb option, you could use zucchini noodles or “zoodles” as a pasta substitute.
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