Shrimp Pasta Salad
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
- 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.
- Meanwhile, cook pasta according to package directions. Drain; rinse with cold water.
- 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
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Calories429 cal
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Total Fat17.1 g
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Saturated Fat2.8 g
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Cholesterol132 mg
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Sodium402 mg
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Carbohydrate Total45.6 g
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Protein25 g
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Phosphorus344 mg
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Potassium449 mg
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Fiber7.2 g
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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