Monday, July 2, 2012

Shrimp and Spinach Pasta Salad

Shrimp and Spinach Pasta Salad

This was adapted from Warm Pasta Salad with Shrimp from Cooking Light. This is a wonderful light and healthy summer pasta salad.

Ingredients (serves 4)
3 cups uncooked farfalle (bow tie pasta) - it can be replaced with a different pasta.
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
2 tsp Garlic, minced
1/4 cup, plus 1 1/2 tsp Olive oil, divided
1 tbsp Red Wine Vinegar
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (small), cut into thin slices
1 lbs Shrimp, peeled and deveined (31/40 count is fine)
2 cups Baby spinach, cut into strips (you can increase this if you want)
1 15.5 oz can Cannellini beans, rinsed and drained
1/4 cup Red onion, chopped
2 tbsp Capers, rinsed

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, garlic, and red wine vinegar in a small bowl, stirring well with a whisk. Gradually add 1/4 cup oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat 1 1/2 tsp olive oil in a large nonstick skillet over medium-high heat. Add shallots and saute for 1-2 minutes. Add the shrimp and cook for an additional 2-3 minutes until done.
4. In a large serving bowl, mix the spinach, cannellini beans, red onion, and capers; toss to combine. Add the pasta and dressing to the bowl, then add the shrimp.

Enjoy either at room temperature or serve chilled.

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