Ingredients
Scale
For the Shrimp
- 1 pound shrimp, peeled and deveined, tail off
- 4 cups water
- 1 lemon, halved and squeezed
- 1 teaspoon Old Bay seasoning
- 1 teaspoon chicken bouillon powder or concentrate
- 1 teaspoon kosher salt
For the Pasta Salad
- 8 oz ditalini pasta
- ¼ cup celery, thinly sliced
- ¼ cup green onion, thinly sliced
- 2 tablespoons fresh dill, chopped
For the Dressing
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Bring 4 cups water, the squeezed lemon halves, 1 teaspoon Old Bay seasoning, 1 teaspoon chicken bouillon, and 1 teaspoon kosher salt to a gentle boil. Add the shrimp and cook for 2-3 minutes, until pink. Transfer the shrimp to an ice bath, then drain and pat dry. Chop into bite-sized pieces.
- Bring a large pot of water to a boil and heavily salt it. Add 8 oz ditalini pasta and cook until fully tender according to package directions. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together ½ cup mayonnaise, 2 tablespoons lemon juice, 2 teaspoons lemon zest, 1 teaspoon dijon mustard, ½ teaspoon Old Bay seasoning, ¼ teaspoon black pepper, and ½ teaspoon kosher salt.
- Add the cooled pasta, shrimp, celery, green onion, and dill to the bowl. Toss until evenly coated.
- Refrigerate for at least 30 minutes before serving. Garnish with additional dill and lemon zest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Mains