Ingredients
Scale
- 1 pound large raw shrimp, peeled and deveined
- 8 ounces fresh asparagus, trimmed and cut into 1½-inch pieces
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 12 ounces 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 your oven to 400°F.
- Place the shrimp and asparagus on a rimmed baking sheet. Sprinkle with pepper and salt.
- Roast for 8 to 10 minutes, until the shrimp are opaque and the asparagus is tender. Let cool for 10 minutes.
- Cook the pasta according to package directions. Drain it and rinse with cold water.
- In a large bowl, combine the roasted shrimp and asparagus, pasta, shallots, Parmesan, and parsley.
- In a small bowl, whisk together the mayonnaise, lemon juice, garlic, mustard, and Worcestershire sauce.
- Pour the dressing over the pasta mixture and toss to coat.
- Cover the salad and refrigerate for at least 30 minutes or up to 1 day.
- Garnish with extra parsley and serve with lemon wedges.
Notes
- You can keep this salad in the refrigerator for up to 3 days.
- This salad is excellent for meal prep as the flavors improve overnight.
- Farfalle holds the dressing well, but you can use another short pasta shape like rotini or penne.
- Serve this salad as a main dish or with a side of crusty bread or a green salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 145mg