July 02, 2012
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.
Posted by cseeman at July 2, 2012 12:27 PM