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a plain bowl of small short ditalini pasta tubes with pink curled peeled shrimp, diced celery, thin red-edged radish slices and chopped chives in a pale creamy lemon dressing
Rachel Kim

Shrimp Pasta Salad

Poach the shrimp gently and cool them before folding them into the creamy lemon dressing, so their texture stays springy instead of tightening in a hot bowl. Small ditalini fits around the shrimp without making the salad difficult to scoop. Celery and radish bring crunch. Keep the yogurt and mayonnaise measured, because the shrimp should remain visible through a light coating, and let the salad chill long enough that the lemon flavor reaches the pasta.
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Prep Time 55 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry ditalini
  • 1 tbsp fine salt for pasta water
  • 1 lb raw medium shrimp peeled and deveined
  • 4 cups water for poaching
  • 1/2 tsp fine salt for shrimp water
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 2 celery ribs finely diced
  • 1/2 cup thinly sliced radishes
  • 2 tbsp finely chopped chives

Method
 

  1. Bring poaching water and its salt to a gentle simmer in a saucepan. Add shrimp and cook for 2 to 4 minutes until opaque and at least 145°F, then drain and cool briefly in ice water before draining very thoroughly.
  2. Boil ditalini in water with the tablespoon salt until fully tender. Drain, rinse under cool water and drain thoroughly.
  3. Whisk mayonnaise, yogurt, lemon juice, zest, dressing salt and pepper. Fold in pasta, shrimp, celery, radishes and chives.
  4. Cover and refrigerate for at least 30 minutes; the listed prep time includes this chilling.
  5. Stir gently before serving cold and refrigerate leftovers within 2 hours.