Shrimp Pasta Salad
Adapted from Cooking Light
Serves 4 (1 ½ cup servings)
Calories: 349 ▪ Fat: 9g ▪ Carbs: 46g ▪ Dietary Fiber: 3g ▪ Sugars 6g ▪ Protein: 22g
8 ounces uncooked penne pasta
1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
1/2 pound medium shrimp, peeled and deveined
1 cup matchstick carrots
1/4 cup reduced fat buttermilk
3 tablespoons minced fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced
Cook pasta according to package directions, omitting fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
Combine pasta mixture and carrots in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.
Christina Varley-Maviki says
I made this last night and let it sit in the fridge to gain flavor. I ended up having some for breakfast today because I was dying to try it. It didn’t disappoint. If I had to make a criticism it would be that I had to double the dressing and I also thought it lacked something but couldn’t put my finger on it until my husband said he thought it was missing a little sweetness and that we should add corn. I think he is absolutely right. Thanks again Jennifer for another tasty meal.Your recipe page is fast becoming my family’s favorite go to for inspiration.
Thank you Christina! Enjoy!