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 oven to 400°F.
- Spread shrimp and asparagus on a baking sheet; sprinkle with pepper and salt.
- Roast for 8-10 minutes until shrimp are opaque and asparagus is tender. Let cool for 10 minutes.
- Cook pasta according to package directions. Drain and rinse with cold water.
- Combine shrimp-asparagus mixture, pasta, shallots, Parmesan, and parsley in a large bowl.
- Whisk mayonnaise, lemon juice, garlic, mustard, and Worcestershire in a small bowl.
- Add dressing to the pasta mixture and toss to coat.
- Refrigerate for at least 30 minutes or up to 1 day.
- Garnish with extra parsley and serve with lemon wedges.
Notes
- Use fresh shrimp for best flavor.
- Adjust seasoning to taste.
- Serve chilled for a refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 150mg