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. Source:, February 2020

Sarah Epperson


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; 17.1 g total fat; 2.8 g saturated fat; 132 mg cholesterol; 402 mg sodium. 450 mg potassium; 45.6 g carbohydrates; 7.2 g fiber; 3 g sugar; 25 g protein; 438 IU vitamin a iu; 7 mg vitamin c; 95 mcg folate; 112 mg calcium; 4 mg iron; 91 mg magnesium;