Shrimp Pasta Salad

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Nut-Free American Seafood Dinner

Shrimp Pasta Salad

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Nut-Free American Seafood Dinner
6 servings
Prep time: 20 minutes
Total time: 1 hour

Description

This fresh and bright cold shrimp pasta salad features classic shrimp scampi flavors. Lemon and Dijon mustard brighten the dressing, and asparagus adds a nice crunch. Farfalle pasta works well with this dish, but any medium pasta shape will work.

Directions

  1. Preheat oven to 400°F. Spread shrimp and asparagus in an even layer on a rimmed baking sheet; sprinkle with pepper and salt. Roast until the shrimp are opaque and the asparagus is tender, 8 to 10 minutes. Let cool for 10 minutes.
  2. Meanwhile, cook pasta according to package directions. Drain; rinse with cold water.
  3. Combine the shrimp-asparagus mixture, pasta, shallots, Parmesan and parsley in a large bowl. Whisk mayonnaise, lemon juice, garlic, mustard and Worcestershire in a small bowl; add to the pasta mixture and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 1 day. Garnish with additional parsley, if desired, and serve with lemon wedges.

Tips

  • To make ahead: Cover and refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories429 cal
  • Total Fat17.1 g
  • Saturated Fat2.8 g
  • Cholesterol132 mg
  • Sodium402 mg
  • Carbohydrate Total45.6 g
  • Protein25 g
  • Phosphorus344 mg
  • Potassium449 mg
  • Fiber7.2 g
  • Calcium112 mg

Ingredients

  • 1 pound large raw shrimp, peeled and deveined
  • 8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 12 ounces whole-wheat farfalle
  • ½ cup thinly sliced shallots
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Lemon wedges for serving

Ingredients

  • 1 pound large raw shrimp, peeled and deveined
  • 8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 12 ounces whole-wheat farfalle
  • ½ cup thinly sliced shallots
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Lemon wedges for serving
  • 1 pound large raw shrimp, peeled and deveined
  • 8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 12 ounces whole-wheat farfalle
  • ½ cup thinly sliced shallots
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Lemon wedges for serving

Description

This fresh and bright cold shrimp pasta salad features classic shrimp scampi flavors. Lemon and Dijon mustard brighten the dressing, and asparagus adds a nice crunch. Farfalle pasta works well with this dish, but any medium pasta shape will work.

Directions

  1. Preheat oven to 400°F. Spread shrimp and asparagus in an even layer on a rimmed baking sheet; sprinkle with pepper and salt. Roast until the shrimp are opaque and the asparagus is tender, 8 to 10 minutes. Let cool for 10 minutes.
  2. Meanwhile, cook pasta according to package directions. Drain; rinse with cold water.
  3. Combine the shrimp-asparagus mixture, pasta, shallots, Parmesan and parsley in a large bowl. Whisk mayonnaise, lemon juice, garlic, mustard and Worcestershire in a small bowl; add to the pasta mixture and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 1 day. Garnish with additional parsley, if desired, and serve with lemon wedges.

Tips

  • To make ahead: Cover and refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.