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. 1 Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until smooth.
2. 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. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Toss shrimp with 2 tablespoons oil in a bowl; season with salt and pepper. Transfer to a glass baking dish.
5. 5 Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
6. 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 per serving