Spanish Shrimp and Manchego Pasta Salad

Penne pasta is tossed with a creamy Manchego cheese dressing, paprika shrimp, chickpeas and roasted red peppers.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Kosher salt and freshly ground black pepper

1/2 cup grated Manchego cheese 

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon fresh lemon juice

1/4 teaspoon finely grated garlic

1 tablespoon olive oil

1/2 pound peeled, deveined medium shrimp, tails removed

1/2 teaspoon smoked paprika

8 ounces dried penne

1/2 cup canned chickpeas, rinsed and drained

1/4 cup chopped fresh flat-leaf parsley

1/4 cup jarred roasted red peppers, drained and chopped


  1. Bring a large pot of salted water to a boil.
  2. Whisk the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  3. Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, paprika, 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 cool.
  4. 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.
  5. Add the shrimp, chickpeas, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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