Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 1 lb (450g) medium shrimp, peeled and deveined
  • 2 tbsp (28g) unsalted butter
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (150g) celery, finely diced
  • 1 cup (150g) red bell pepper, diced
  • ½ cup (75g) red onion, finely minced
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tbsp (8g) fresh dill, chopped
  • ½ cup (115g) Greek yogurt, plain
  • ¼ cup (55g) mayonnaise
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (2g) Old Bay seasoning
  • 1 clove (5g) garlic, minced

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to remove excess starch.
  2. In a large skillet over medium-high heat, melt the butter. Add the shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until opaque and curled into a 'C' shape. Remove from heat immediately.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, zest, Old Bay, and minced garlic until the sauce is smooth.
  4. In a large mixing bowl, combine the chilled pasta, seared shrimp, diced celery, bell pepper, and red onion. Pour the dressing over the top and fold gently. Stir in the fresh parsley and dill last.
  5. Cover and refrigerate for at least 1 hour to allow flavors to meld.