Shrimp Pasta Salad
This fresh and bright cold shrimp pasta salad features classic shrimp scampi flavors. Try it with farfalle pasta or any favorite medium pasta shape.
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- Prep time
- 20 min
- Cook time
- 42 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound large raw shrimp, peeled and deveined
- 8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- 0.5 teaspoon ground pepper
- 0.25 teaspoon salt
- 12 ounces whole-wheat farfalle
- 0.5 cup thinly sliced shallots
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 0.5 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Lemon wedges
Instructions
- 1
Preheat oven to 400°F. Spread 1 pound of shrimp and 8 ounces of asparagus in an even layer on a rimmed baking sheet; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Roast until the shrimp are opaque and the asparagus is tender, 8 to 10 minutes. Let cool for 10 minutes.
- 2
Meanwhile, cook 12 ounces of pasta according to package directions. Drain; rinse with cold water.
- 3
Combine the shrimp-asparagus mixture, pasta, ½ cup shallots, ¼ cup Parmesan and 2 tablespoons parsley in a large bowl. Whisk ½ cup mayonnaise, 2 tablespoons lemon juice, 2 teaspoons garlic, 1 teaspoon mustard and 1 teaspoon 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.