Warm Pasta Salad with Shrimp

Warm Pasta Salad with Shrimp Recipe
Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Jennifer Martinkus,

Cooking Light

September 2010
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