Name: Shrimp Pasta Salad
Total time: 1 h
Ingredients: 1 pound large raw shrimp, peeled and deveined; 8 ounces fresh asparagus, trimmed and cut into 1 1/2-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

Directions

Step 1

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.

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Step 2

Meanwhile, cook pasta according to package directions. Drain; rinse with cold water.
Step 3

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.

Tips

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

Nutrition Facts

Serving Size: 1 1/2 cups

Per Serving:

429 calories; protein 25g; carbohydrates 45.6g; dietary fiber 7.2g; sugars 2.9g; fat 17.1g; saturated fat 2.8g; cholesterol 132.3mg; vitamin a iu 438.2IU; vitamin c 7.2mg; folate 94.9mcg; calcium 112.3mg; iron 3.6mg; magnesium 91mg; potassium 450.5mg; sodium 401.6mg.

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts