As others have said, this recipe should be thought of as a beginning point and adapted from there. I used the full amount of pasta (swapping out whole grain rotini, because that's what I had on hand), doubled the spinach but did not saute it, tripled the garlic, used the whole can of beans, increased the mustard to 2T, and added 2T each of chopped fresh basil, finely-shredded Grana Padano cheese, and pine nuts. Also, I didn't have any capers, so I swapped out a little bit of minced pickled jalapeno slices. Oh, and I tossed the shrimp with some Cajun seasoning and lemon pepper before sauteeing in a little extra olive oil . So, basically, I made an entirely different recipe! Ha ha. But with these additions, it is over-the-top! Before I serve it for dinner tonight, I will also throw in a few chopped-up black cocktail tomatoes for some much-needed color and a little extra flavor.
Warm Pasta Salad with Shrimp
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)
Cost per Serving: $2.07
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Amount per serving
- Calories: 487
- Fat: 16.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 10.1g
- Polyunsaturated fat: 2g
- Protein: 28.9g
- Carbohydrate: 56.2g
- Fiber: 4.9g
- Cholesterol: 129mg
- Iron: 5.6mg
- Sodium: 664mg
- Calcium: 103mg
- 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
- 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.
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