Pasta Salad With Shrimp and Herbs

Add some shrimp into your diet with this healthy mix.

We're obsessed with this dish.

Level: Easy
Serves: 4


  • 8 oz. whole wheat penne
  • ¼ c. lemon juice
  • 3 tbsp. coarse-grain Dijon mustard
  • 2 tbsp. water
  • 10 oz. large shrimp
  • 1 fennel bulb
  • 2 tbsp. extra-virgin olive oil
  • ⅓ c. chopped chives
  • 3 tbsp. chopped tarragon
  • salt
  • pepper


  1. Cook 8 oz whole wheat penne. Drain, and let cool.
  2. Mix together ¼ cup lemon juice, 3 Tbsp coarse-grain Dijon mustard, and 2 Tbsp water. Set aside.
  3. Pat dry 10 oz large shrimp (peeled and deveined; about 16). Season with ¼ tsp coarse salt, plus pepper to taste.
  4. Working in batches, cook shrimp in 1 Tbsp extra-virgin olive oil in a large nonstick skillet over medium-high heat until golden brown, about 2 min per side. Add shrimp to pasta as they're cooked.
  5. Remove pan from heat, and stir in mustard mixture, scraping up browned bits from bottom of pan.
  6. Toss warmed sauce with pasta. Refrigerate until cool.
  7. Add 1 fennel bulb (thinly sliced crosswise) to pasta, along with 2 Tbsp more extra-virgin olive oil, ⅓ cup chopped chives, 3 Tbsp chopped tarragon, and ¼ tsp more coarse salt. Toss well.
  8. Season with pepper to taste, and garnish with fennel fronds.

375 cal per serving

This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.

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