Spanish-Style Pasta Salad with Manchego Cheese and Shrimp

Ingredients:

• 0.5 cup grated Manchego cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp finely grated garlic
• 1 tbsp. l. olive oil
• 220 g medium shrimp, peeled and deveined
• 0.5 tsp smoked paprika
• 200 g dry penne pasta (feathers)
• 0.5 cup canned chickpeas, rinsed
• 1/4 cup chopped fresh parsley
• 1/4 cup canned roasted sweet peppers, drained and chopped

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, whisk together the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of black pepper.
3. In a medium skillet, heat the olive oil over medium-high heat until shimmering. Add the shrimp, paprika, 1/4 teaspoon salt, and some freshly ground black pepper and cook, stirring occasionally, until cooked through, about 3 minutes. Transfer the shrimp to a plate and let cool.
4. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; add to the bowl with the dressing.
5. Add the shrimp, chickpeas, parsley, and roasted pepper to the bowl and toss to combine. Season with salt and pepper to taste. Serve immediately.