Ingredients
-
1 pound large raw shrimp, peeled and deveined
-
8 ounces fresh asparagus, trimmed and cut into 1½-inch pieces
-
½ teaspoon ground pepper
-
¼ teaspoon salt
-
12 ounces whole-wheat farfalle
-
½ cup thinly sliced shallots
-
¼ cup grated Parmesan cheese
-
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
-
½ cup mayonnaise
-
2 tablespoons lemon juice
-
2 teaspoons minced garlic
-
1 teaspoon Dijon mustard
-
1 teaspoon Worcestershire sauce
-
Lemon wedges
Directions
- Preheat oven to 400°F. Spread 1 pound of shrimp and 8 ounces of asparagus in an even layer on a rimmed baking sheet; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Roast until the shrimp are opaque and the asparagus is tender, 8 to 10 minutes. Let cool for 10 minutes.
- Meanwhile, cook 12 ounces of pasta according to package directions. Drain; rinse with cold water.
- Combine the shrimp-asparagus mixture, pasta, ½ cup shallots, ¼ cup Parmesan and 2 tablespoons parsley in a large bowl. Whisk ½ cup mayonnaise, 2 tablespoons lemon juice, 2 teaspoons garlic, 1 teaspoon mustard and 1 teaspoon Worcestershire in a small bowl; add to the pasta mixture and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 1 day. Garnish with additional parsley, if desired, and serve with lemon wedges.
