Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 8 oz rotini or farfalle pasta
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • black pepper, to taste
  • 1/4 cup Greek yogurt, plain and strained
  • 1/4 cup light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 small clove garlic, minced
  • 1/4 tsp smoked paprika
  • 1 cup celery, finely diced
  • 1 cup red bell pepper, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh parsley, chopped
  • 1 hard-boiled egg, diced

Instructions:

  1. Bring a pot of salted water to a boil. Cook pasta until just shy of al dente.
  2. Sear shrimp in a skillet over medium-high heat for 2 minutes per side until opaque.
  3. Immediately transfer shrimp to a bowl, toss with 1 tablespoon of lemon juice, and refrigerate until cold.
  4. In a medium bowl, whisk together the Greek yogurt, light mayo, Dijon mustard, 1 tablespoon of lemon juice, Worcestershire sauce, minced garlic, and smoked paprika until velvety and uniform.
  5. Season the dressing with salt and black pepper to taste.
  6. Drain the pasta and rinse under cold water to stop the cooking process.
  7. In a large mixing bowl, combine the chilled pasta, cold shrimp, diced celery, red pepper, and red onion.
  8. Fold in the dressing gently until all ingredients are evenly coated.
  9. Fold in the chopped parsley and diced hard-boiled egg last.