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.

Sarah Epperson
Source:, February 2020


Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Spread shrimp and asparagus in an even layer on a rimmed baking sheet; sprinkle with pepper and salt. Roast until the shrimp are opaque and the asparagus is tender, 8 to 10 minutes. Let cool for 10 minutes.

  • Meanwhile, cook pasta according to package directions. Drain; rinse with cold water.

  • Combine the shrimp-asparagus mixture, pasta, shallots, Parmesan and parsley in a large bowl. Whisk mayonnaise, lemon juice, garlic, mustard and 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.


To make ahead: Cover and refrigerate for up to 1 day.

Nutrition Facts

429 calories; protein 25g 50% DV; carbohydrates 45.6g 15% DV; exchange other carbs 3; dietary fiber 7.2g 29% DV; sugars 2.9g; fat 17.1g 26% DV; saturated fat 2.8g 14% DV; cholesterol 132.3mg 44% DV; vitamin a iu 438.2IU 9% DV; vitamin c 7.2mg 12% DV; folate 94.9mcg 24% DV; calcium 112.3mg 11% DV; iron 3.6mg 20% DV; magnesium 91mg 33% DV; potassium 450.5mg 13% DV; sodium 401.6mg 16% DV.