- Dressing:
- 1/4 cup Greek yogurt
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon ground black pepper
- Pasta:
- 10 ounces penne pasta
- 40 medium shrimp, or more to taste
- 2 tablespoons olive oil, or more to taste
- salt and ground black pepper to taste
- 1/2 cup chopped scallions (green onions)
- 1 teaspoon kosher salt
- 1/2 cup shredded Cheddar cheese
- 1/2 lemon, thinly sliced
- Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
- 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.
- Preheat oven to 450 degrees F (230 degrees C).
- Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
- Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
- 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.
04/15/2018
recipepes.com
Shrimp Pasta Salad With a Creamy Lemon Dressing, recipe
PT15M
PT1H
5
455 calories
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