Ingredients:

  • 1 lb (450g) medium shell pasta or rotini
  • 1 lb (450g) peeled and deveined raw shrimp, tails removed
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) salt
  • 1 cup (100g) finely diced celery
  • 1 cup (125g) diced red bell pepper
  • 1/2 cup (50g) diced red onion, minced
  • 1/4 cup (15g) sliced green onions
  • 1/4 cup (10g) fresh dill, chopped
  • 1/2 cup (120ml) low-fat mayonnaise
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Cook the pasta in salted water until al dente. Drain and immediately rinse under cold water until the noodles feel chilled to the touch. Set aside.
  2. Sauté the shrimp in a skillet over medium-high heat with a pinch of salt and lemon juice for 2-3 minutes per side until opaque pink and curled into a 'C' shape.
  3. Transfer shrimp to a plate and let them cool completely before adding to the pasta.
  4. In a small bowl, whisk together the Greek yogurt and low-fat mayonnaise until velvety.
  5. Stir in the lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth.
  6. In a large mixing bowl, toss the chilled pasta, cooled shrimp, celery, red pepper, red onion, and green onions.
  7. Pour the dressing over the mixture and gently fold together using a spatula until evenly coated.
  8. Fold in the fresh dill, cover tightly with plastic wrap, and refrigerate for at least 2 hours.