Shrimp Pasta Salad With a Creamy Lemon Dressing recipe

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Ingredients

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Nutrition Info

382.3 calories
carbohydrate: 45.1 g
cholesterol: 136 mg
fat: 12.2 g
fiber: 2.8 g
protein: 24.4 g
saturatedFat: 4.1 g
servingSize: -
sodium: 759.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.

  2. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.

  3. Preheat oven to 450 degrees F (230 degrees C).

  4. Toss shrimp and 2 tablespoons olive oil together in a bowl, season with salt and pepper. Transfer to a glass baking dish.

  5. Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.

  6. Toss pasta with dressing in a bowl. Add shrimp and scallions, season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Recipe Yield

5 servings

Recipe Note

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

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