Shrimp Pasta Salad With a Creamy Lemon Dressing

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.

INGRIDIENT

¼ cup Greek yogurt

¼ cup chicken broth

2 tablespoons lemon juice

1 tablespoon Dijon mustard

2 teaspoons minced garlic

1 teaspoon ground black pepper

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

½ cup chopped scallions (green onions)

1 teaspoon kosher salt

½ cup shredded Cheddar cheese

½ lemon, thinly sliced

DIRECTION

Step: 1

Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.

Step: 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.

Step: 3

Preheat oven to 450 degrees F (230 degrees C).

Step: 4

Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.

Step: 5

Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.

Step: 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.

NUTRITION FACT

Per Serving: 382 calories; protein 24.4g; carbohydrates 45.1g; fat 12.2g; cholesterol 136mg; sodium 759.8mg.

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