Shrimp salad with pasta, cucumbers and tomatoes

Votes: 8

Time: 25 min.
Complexity: easily
Servings: 4 - 6

In just 25 minutes, a rich, shrimp-flavored lunch dish made with pasta, vibrant grape tomatoes, cucumbers, and a lemon-dill dressing is ready.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g (16-20 pcs.) peeled and gutted shrimp (remove tails)
450 g of spiral pasta
2 cups grape tomatoes, halved
2 cups diced long seedless cucumber
5 lemons, halved
2 teaspoons of honey
1 cup fresh dill (chopped leaves, save stems)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fusilli spiral pasta, shrimps, grape tomatoes, cucumbers, dill, honey, lemon juice

Cooking the dish according to the recipe:

In a large bowl, combine the juice of 3 lemons, honey, and chopped dill. Slowly whisk in the olive oil until the dressing emulsifies. Season with salt and pepper.
Bring a large saucepan of water to a boil. Add the juice of the remaining 2 lemons, dill stems, and 1/2 cup salt. Add the shrimp and cook until pink and cooked through, 3-4 minutes. Remove the shrimp with a slotted spoon and place in a bowl with the dressing. Stir to combine.

Bring the shrimp liquid back to a boil. Add the pasta and cook until al dente, 9-10 minutes. Drain and rinse the pasta under cold water to stop the cooking and cool. Remove the dill stems.

Add the pasta, tomatoes, and cucumbers to the bowl with the shrimp and mix well. Season with salt and pepper.

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