Penne pasta is tossed with a creamy Manchego cheese dressing, paprika shrimp, chickpeas and roasted red peppers.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 344 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 81 mg |
| Sodium | 307 mg |