This turned out much better than I expected. I made some changes based on other reviews. I used 2 cups pasta, added more spinach, added 1/4 tsp. of crushed red pepper to the shrimp, used 1/2 cup chopped red onion and added some 1/2 cup diced tomatoes. Followed the rest of the recipe except I didn't use the beans or capers. It was very good and I will add it to the recipe file to make again.
Warm Pasta Salad with Shrimp
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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