Ingredients
1tspolive oil
12mediumuncooked shrimp
1cupditalini pasta
¼cupmayonnaise
¼cupsour cream
¼cupfrozen peas,thawed and drained
1stalkcelery,thinly sliced on the diagonal
2tbspred onion,diced
½tbsplemon juice
1tspdried dill weed
1pinchwhite sugar
salt and ground black pepper,to taste
Preparation
Heat oil in a cast iron skillet over medium-high heat. Cook shrimp for about 5 minutes, until they are bright pink on the outside and the meat is opaque. Immediately immerse shrimp in a bowl of cold water and let cool for at least 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite.
Peel and devein shrimp. Drain pasta and transfer to a large bowl.
Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl.
Adjust seasonings to taste. Chill at least 2 hours before serving.
