A refreshing combination of yogurt, cucumber and dill completes this shrimp-laced pasta salad. If the pasta absorbs too much moisture while standing, just add a little more yogurt to make it saucy again.
The acidity of the yogurt and the strong herbal qualities of the dill will pair well with a high-acid white wine such as a Muscadet de Sèvre-et-Maine from France. As an alternative, try a reasonably priced sparkling wine.
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 pound medium shrimp, shelled
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 1/2 cups plain yogurt
- 1/4 cup mayonnaise (optional)
- 1 jalapeno pepper, seeds and ribs removed, minced
- 1 cucumber, peeled, seeded, and diced
- 3 tablespoons chopped fresh dill
- 3 scallions including green tops, chopped
- 1/4 teaspoon paprika
- 3/4 pound rotelle
In a medium frying pan, melt the butter over moderate heat. Stir in the garlic and then the shrimp, 1/4 teaspoon of the salt and the pepper. Cook, stirring, until the shrimp are just done, about 4 minutes. Remove from the pan and set aside to cool.
In a large bowl, combine the yogurt, the mayonnaise, if using, the jalapeño, cucumber, dill, scallions, paprika and the remaining 1 1/4 teaspoons salt.
In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Drain the pasta, rinse with cold water and drain thoroughly. Toss with the yogurt sauce and the shrimp and garlic.
RINSING PASTA: Never rinse pasta that you will be saucing and serving right away. Cooked pasta is covered with a thin layer of starch that helps the sauce cling to it. If you're making a salad, however, it's better to rinse this starch off to avoid gumminess when the pasta cools.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
570 calories; 11g total fat; 194mg cholesterol; 1120mg sodium; 77g carbohydrates; 6g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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