Creamy Herbed Shrimp and Roasted Red Pepper Pasta Salad
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 304
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 69
- Sodium
- 312
- Total: 40 min
- Active: 30 min
Ingredients
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped scallions
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
8 ounces dried farfalle
1 cup jarred roasted red peppers, drained and chopped
1/4 cup finely chopped celery
Directions
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.