Shrimp Pasta Salad

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 8 oz fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 12 oz whole-wheat farfalle
• 1/2 cup thinly sliced shallots
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh flat-leaf parsley, plus more, for garnish
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 2 tsp minced garlic
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Lemon wedges

Instructions

1. 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.
2. Meanwhile, cook 12 ounces of pasta according to package directions. Drain; rinse with cold water.
3. 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.