Shrimp Pasta Salad || Gracefult Kitchen

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Shrimp Pasta Salad

Prawn

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.

Ingredients

1 pound large raw shrimp, peeled and deveined
8 ounces fresh asparagus, trimmed and cut into 1½-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

Description

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.
Meanwhile, cook 12 ounces of pasta according to package directions. Drain; rinse with cold water.
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.