Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (3g) Sea salt
  • 1 cup (150g) Red bell pepper, finely diced
  • ½ cup (75g) Red onion, minced
  • ½ cup (60g) Celery, sliced thin
  • ¼ cup (15g) Fresh parsley, chopped
  • ½ cup (120ml) Mayonnaise
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tbsp (15ml) Apple cider vinegar
  • 1 tsp (5g) Garlic powder
  • ½ tsp (2.5g) Dried dill
  • ¼ tsp (1.5g) Smoked paprika
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until al dente (usually 1 minute less than package suggestions).
  2. In a separate skillet, heat olive oil over medium-high heat; sear shrimp for 2 minutes per side until opaque and just curled, then remove from heat.
  3. Drain the pasta and rinse under cold running water until completely chilled. Pat the seared shrimp dry and let them cool to room temperature.
  4. In a large mixing bowl, whisk together the mayonnaise, lemon juice, vinegar, garlic powder, dried dill, and smoked paprika until velvety.
  5. Fold in the chilled pasta, shrimp, diced peppers, onion, and celery. Toss gently until coated.
  6. Stir in the fresh parsley, cover, and refrigerate for at least 2 hours before serving.