Spanish Shrimp and Manchego Pasta Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 344
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 81
- Sodium
- 307
- Total: 40 min
- Active: 30 min
Ingredients
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
Directions
- Bring a large pot of salted water to a boil.
- Whisk the Manchego, mayonnaise, sour cream, lemon juice, garlic, 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, 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.
- 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, 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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