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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 5
- 1 teaspoon kosher salt
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon ground black pepper
- 1/4 cup chicken broth
- 2 teaspoons minced garlic
- 1/2 cup shredded cheddar cheese
- salt and ground black pepper to taste
- dressing:
- 1/4 cup greek yogurt
- 10 ounces penne pasta
- pasta:
- 1/2 lemon, thinly sliced
- 40 medium shrimp, or more to taste
- 2 tablespoons olive oil, or more to taste
- 1/2 cup chopped scallions (green onions)
- Carbohydrate 45.1
- Cholesterol 136
- Fat 12.2
- Protein 24.4
- Sodium 760
- Calories 382 calories;
Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled. Preheat oven to 450 degrees F (230 degrees C). Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish. Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes. Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.
