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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Shrimp Pasta Salad

      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
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      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.
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