Fresh and light, this Prawn Pasta Salad with a creamy lemon and dill dressing is inspired by Swedish Skagen. Perfect for summer, enjoy this salad alone or as part of an Al Fresco spread.
I love pasta salad – it’s one of my summer staples. Just like my favourite BLT Pasta Salad, pasta salads are great to make ahead and easy to transport for picnics or a tasty and healthy lunch on the go.
Scandi Inspired Prawn Pasta Salad
This Prawn Pasta Salad is inspired by the Swedish skagenröra or skagen. A creamy dish typically made with shellfish and roe, skagenröra is usually served on rye toast or as an open sandwich. Of course, I love to find a way to incorporate pasta into every meal so here is my take on this Scandinavian Classic- Prawn Pasta Salad.
Light, fresh and healthy, I like this delicious pasta salad best with fresh cold water prawns but it can be made with shrimp, crayfish, crab or a mixture of seafood. You can also add some fish roe if you are feeling particularly decadent.
- Prawns or Shrimp – Peeled and cooked. I like to use cold water prawns and find this smaller variety work best but you can also use king prawns, shrimp or crayfish tails. I use frozen, cooked prawns and defrost them in the fridge overnight in a colander under cold running water.
- Pasta – Ideally a small shape like elbow macaroni or small shells, but fusilli or penne or will also work.
- Red Onion
- Lettuce – a crunchy variety like romaine or little gem.
- Dill – if you are not a fan of dill you can swap it for fresh chives or parsley.
- Greek Yoghurt – sour cream or crème fraîche will also work.
- White Pepper
I like the tangy, creamy combination of mayonnaise and greek yoghurt for the skagen salad dressing, but you can replace either (or both) with sour cream or crème fraîche. You could also use just mayonnaise or just greek yoghurt – just double the quantity. I typically prefer the full fat versions of each but lighter options also work well.
How to Serve
I love this prawn pasta salad served as it is for a tasty lunch. It is easy to make ahead and will store in the fridge for up to 2 days, though if making in advance I would leave out the lettuce until ready to serve.
This Scandi inspired pasta salad makes a lovely side dish for BBQs or al fresco meals.
Lemon and dill prawn salad also does make a great sandwich if you skip the pasta and reduce the mayo by half. Serve on rye or a slice of toasted sourdough as a tasty open sandwich.
If you would like to up the protein content then you can add some chopped boiled eggs. Eggs are also a great swap with the prawns for a vegetarian version.
For a more decadent dish, add some salmon or trout roe (caviar) to the skagen salad. You can also mix in some white crab meat or flakes of hot smoked salmon.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Prawn Pasta Salad with Lemon and Dill
- 1 Pasta Pot
- 1 Sharp Knife
- 1 Chopping Board
- 1 Large Mixing Bowl
- 250 grams cooked and peeled prawns or shrimp
- 2 tbsp mayonnaise
- 2 tbsp greek yoghurt or sour cream
- 1 lemon juiced
- small bunch fresh dill chopped
- 1 head romaine lettuce thinly sliced
- 250 grams elbow macaroni or another small pasta shape
- pinch salt
- pinch white pepper
- Bring a large pot of salted water to boil and cook the pasta according to packet instructions until just al dente. Drain and rinse under cold water until cooled.
- While the pasta is cooking, make the dressing by mixing together the mayonnaise, greek yoghurt, chopped dill the juice of one lemon and a pinch of salt and white pepper.
- Thinly slice the lettuce and wash well under cold water. Dice the red onion.
- Season the prawns lightly with salt and pepper, then toss together with the lettuce, onion and pasta.
- Serve with optional lemon wedges.