Recipe Summary Shrimp Pasta Salad With A Creamy Lemon Dressing
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.Ingredients | Roasted Vegetable Pasta Salad
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
Directions
Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
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.
Preheat oven to 450 degrees F (230 degrees C).
Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
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.
Use Dreamfields(R) pasta to reduce carbs without changing the taste.
Info | Roasted Vegetable Pasta Salad
prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
5
Yield:
5 servings
TAG : Shrimp Pasta Salad With A Creamy Lemon Dressing
