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.
Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
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.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
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.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Refrigerate, covered, for at least 30 minutes or for up to one day.
Garnish with additional parsley, if desired, and serve with lemon wedges.
Frequently Asked Questions
Loaded with flavor, this salad also offers a well-rounded nutritional profile.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
The shrimp provide lean protein, and the whole wheat pasta and asparagus provide complex carbohydrates and fiber.
The shrimp also add important omega-3s, fatty acids that many of us could use more of.
If you have leftovers, know that the cooked shrimp is good for about three or four days.
A chilled coleslaw or broccoli slaw is always refreshing with any shrimp dish.
Warm garlic bread or your favorite dinner rolls is a must.
Gazpacho or another chilled soup would pair well if the weather is warm.
Shallots are interchangeable with white and yellow onions.
But because the shallot is milder, you may want to use a little less onion.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
