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Shrimp Pasta Salad With a Creamy Lemon Dressing

Brandi Starr

"Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it."
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40 m servings 382 cals
Original recipe yields 5 servings

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


  • Cook's Note:
  • Use Dreamfields® pasta to reduce carbs without changing the taste.

Nutrition Facts

Per Serving: 382 calories; 12.2 g fat; 45.1 g carbohydrates; 24.4 g protein; 136 mg cholesterol; 760 mg sodium. Full nutrition

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Read all reviews 4
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So I made this hot instead of cold, for dinner, by cooking the shrimp in the dressing in a pan, and it was the best allrecipes meal that I made all week! We loved it and will def make again.

8.9.16 This is a really nice summer meal. I did use lemon bow tie pasta, and I didn't add fhe shredded cheddar cheese garnish, just couldn't see cheddar on a nice shrimp salad like this (p...

I would probably not add as much garlic. The garlic taste was quite strong for my liking. I also prefer a thicker sauce. I made this dish for Christmas and no one ate it. I made a double servin...

Great recipe except for the pepper?? I was doubling the recipe but did not double the pepper. It was still waaay too hot. I like spicey, and was still too hot for me. Since I was brining th...