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Shrimp Pasta Salad With a Creamy Lemon Dressing

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
MzB

MzB

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  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. Drain and rinse under cold water until pasta is slightly cooled.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  5. Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  6. Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.
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