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Warm Pasta Salad with Shrimp

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: about 2 cups)
Toss warm pasta with the tangy dressing so it will absorb more flavor. If you prefer to serve this salad chilled, make it up to a day ahead, toss, and refrigerate until you're ready to serve.

Ingredients

  • 3 cups uncooked farfalle (bow tie pasta)
  • 1/4 cup fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 12 ounces medium shrimp, peeled and deveined
  • 1 1/2 cups chopped fresh spinach
  • 1 cup canned cannellini beans, rinsed and drained
  • 1/4 cup minced red onion
  • 2 tablespoons chopped capers

Nutrition Information

  • calories 487
  • fat 16.4 g
  • satfat 2.4 g
  • monofat 10.1 g
  • polyfat 2 g
  • protein 28.9 g
  • carbohydrate 56.2 g
  • fiber 4.9 g
  • cholesterol 129 mg
  • iron 5.6 mg
  • sodium 664 mg
  • calcium 103 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

    Peeling, Deveining, and Butterflying Shrimp
  2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.