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Source: Food and Wine Quick from Scratch

Rotelle and Shrimp with Yogurt Dill Dressing
A refreshing combination of yogurt, cucumber, and dill completes this shrimp-laced pasta salad. If the pasta absorbs too much moisture while standing, just add a little more yogurt to make it saucy again.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 16 minutes
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2 tablespoons butter
2 garlic cloves, minced
1 pound medium shrimp, shelled
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups plain yogurt
1/4 cup mayonnaise
1 jalapeño pepper, seeds and ribs removed
1 cucumber, peeled, seeded and diced
3 tablespoons fresh dill, chopped
3 scallions, including green tops, chopped
1/4 teaspoon paprika
3/4 pound rotelle




In a medium frying pan, melt the butter over moderate heat. Stir in the garlic and then the shrimp, 1/4 teaspoon of the salt, and the pepper. Cook, stirring, until the shrimp are just done, about 4 minutes. Remove from the pan and set aside to cool.

In a large bowl, combine the yogurt, the mayonnaise, if using, the jalapeño, cucumber, dill, scallions, paprika, and the remaining 1 1/4 teaspoons salt.

In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Drain the pasta, rinse with cold water, and drain thoroughly. Toss with the yogurt sauce and the shrimp and garlic.


Wine Recommendation: The acidity of the yogurt and the strong herbal qualities of the dill will pair well with a high-acid white wine such as a Muscadet de Sevre-et-Maine from France. As an alternative, try a reasonably priced sparkling wine.


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