Shrimp & Pasta with
Dill Caper Sauce


1/2 Lb Pasta
1 Lb small shrimp, cleaned & cooked
1 cup julienned or thin sliced carrot
1 or 2 tablespoons capers
1/2 cup chopped green onion
Salt & pepper to taste
1 tsp Old Bay Seasoning
3/4 cup mayonnaise
3/4 cup sour cream
1 tbsp lemon juice
5 oz. frozen peas. Don't thaw or cook, just toss in.
3/4 cup diced or thin sliced pickles.
1 or 2 tablespoons chopped fresh dill (to taste, careful not to overdo it!)


Combine pasta, peas, carrots, shrimp, pickles, capers, and Old Bay. Add mayo and sour cream and mix thoroughly. Add chopped dill a little at a time being sure not to use too much. Salt & pepper to taste. I don't use salt because the pickles and capers usually have plenty.

You might vary the recipe depending on how long it will be before serving. The pasta really sucks up the sauce, so you might use more mayo/sour cream if it will be a while before serving.

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