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3 tbsp freshly squeezed lemon juice
2 to 3 large garlic cloves, crushed
1 1/2 tsp Dijon mustard
1 tsp anchovy paste
1/2 tsp salt
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1/4 cup vegetable oil
1/3 cup freshly grated parmesan
450-g box shell pasta, about 5 cups small or 6 cups medium
1/4 cup finely chopped fresh dill
250 to 500 g small cooked shrimp
To prepare dressing, measure lemon juice, garlic, Dijon, anchovy paste, salt, sugar and black pepper into a medium-size mixing bowl. Gradually whisk in oil, then Parmesan.
Cook pasta for the minimum cooking time suggested on the package. When still fairly firm, drain well and turn hot pasta into a large mixing bowl. Whisk dressing and pour over hot pasta. Toss until well mixed, then stir in dill and shrimp. Serve right away or cover and refrigerate for up to half a day.
Calories 268, Protein 13.6g, Carbohydrates 34.9g, Fat 7.9g.
Lemony homemade Caesar dressing, fresh dill, baby shrimp and tender shell pasta combine in this easy but elegant summer salad. For a less expensive version of this dish, you can substitute bay scallops or mussels--with their shells removed.