Shrimp Pasta Salad With A Creamy Lemon Dressing
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
67
Spice
45
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Greek Yogurt1 cup
Chicken Broth2 tbsps
Lemon Juice1 tbsp
Dijon Mustard2 tsps
Garlic (minced)280 g
Penne Pasta2 tbsps
Olive Oil (or more to taste)1
Salt1 tsp
Kosher Salt1 cup
Shredded Cheddar CheeseDirections:
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
3
Drain and rinse under cold water until pasta is slightly cooled
4
Preheat oven to 450 degrees F (230 degrees C)
5
Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper
6
Transfer to a glass baking dish
7
Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes
8
Toss pasta with dressing in a bowl
9
Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper
10
Garnish pasta salad with Cheddar cheese and lemon slices