This lemon shrimp pasta salad is low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. Serve with asparagus, the entire family loves it.
Ingredients
- 0.25 cups Greek yogurt
- 0.25 cups chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon ground black pepper
Instructions
-
1
Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until smooth.
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2
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook penne uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse penne under cold water until slightly cooled.
-
3
Preheat the oven to 450 degrees F (230 degrees C).
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4
Toss shrimp with 2 tablespoons oil in a bowl; season with salt and pepper. Transfer to a glass baking dish.
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5
Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
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6
Toss pasta with dressing in a bowl; stir in shrimp and scallions. Season with 1 teaspoon kosher salt and pepper; garnish with Cheddar and lemon slices.
Nutrition Facts
Per serving
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