Shrimp Pasta Salad With A Creamy Lemon Dressing
5 servings
Ingredients
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
Instructions
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.
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