This dish was very tasty! I also doubled the garlic in the sauce, used Swiss chard instead of spinach, and some fresh tomatoes. I also used a little olive oil and some more garlic to sauté the shrimp, removed the shrimp when cooked and added the onion to sauté slightly. Then added the Swiss chard, cooking til wilted. Then finished it off following the recipe. Wil be making it again soon!
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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