Ingredients

• 1 teaspoon olive oil
• 12 uncookeds medium shrimp , peeled and deveined
• 1 cup ditalini pasta
• 0.25 cups mayonnaise
• 0.25 cups sour cream
• 0.25 cups frozen peas , thawed and drained
• 1 stalk celery , thinly sliced on the diagonal
• 2 tablespoons diced red onion
• 0.5 tablespoons lemon juice
• 1 teaspoon dried dill weed
• 1 pinch white sugar
• salt and ground black pepper to taste

Instructions

1. 1 Heat olive oil in a cast iron skillet over medium-high heat. Cook shrimp in hot oil until bright pink on the outside and meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and cool for at least 10 minutes, then drain well.
2. 2 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, 10 to 11 minutes.
3. 3 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; stir until well combined. Adjust seasonings to taste. Chill in the refrigerator for at least 2 hours before serving.

Nutrition per serving