Shrimp pasta salad
Indulge in a delectable shrimp pasta salad bursting with zesty flavors of succulent shrimp, al dente pasta, crisp vegetables, and tangy dressing. Perfect balance of savory and refreshing notes. Ideal for a quick, nutritious, and satisfying meal.
Ingredients:
- 450g large raw shrimp, peeled and deveined
- 230g fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 340g 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
Instructions:
- Preheat the oven to 200 °C. Arrange the shrimp and asparagus evenly on a baking sheet with edges. Season with salt and pepper. Bake until the shrimp are no longer translucent and the asparagus is soft, for about 8 to 10 minutes. Allow it to cool for 10 minutes.
- In the meantime, follow the cooking instructions on the pasta package. Once cooked, drain and rinse the pasta with cold water.
- In a large bowl, mix together the shrimp and asparagus with the pasta, shallots, Parmesan, and parsley. In a separate small bowl, combine mayonnaise, lemon juice, garlic, mustard, and Worcestershire sauce. Pour this mixture over the pasta and toss well to coat. Cover and refrigerate for at least 30 minutes or up to 1 day. Before serving, you can sprinkle additional parsley on top if desired and serve with lemon wedges.
Summary:
- Calories: 2726 kcal
- Fat: 106 g
- Protein: 157 g
- Carbs: 285 g
- Potassium: 2894 mg
- Magnesium: 417 mg