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
1/3 mayonnaise
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.
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next.
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!