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.
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
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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.
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.
I have made this recipe about ten times because the flavors are all so great and the ingredients are items that I commonly have on hand. Every year on our family beach vacation my mom and sister request this dish from me! That said, I do agree with many of the other reviews that some tweaking is in need to make the dish go from good to great. Extra spinach, garlic and beans and slightly less pasta. I also cook the pasta a little more than I normally would and really let the sauce soak in before I serve.. Through a little trial and error this dish has become a family favorite!
This was awesome!! Tasted great warm last night for dinner and now is perfect cold too for lunch today! The whole family liked it too, including the kids! I did add more spinach and used shallots instead of red onion because I prefer it. I will definitely make it again!
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.
This was really good and easy. Made it for company and it went over really well. The only thing I would change is the capers, forget them, they don't blend nicely with the other flavors. We also added some cheese - I added feta and others added fresh mozzarella. Will definitely make again!
I agree with some of the others -- double or triple the spinach (don't need to chop it), and use a 14 oz. can of white beans. I used grainy mustard, and served with dry red chiles. Needs either chiles or salty cheese on top -- otherwise a little bland.
I think this is a hit or miss recipe. My husband enjoyed it, but he will eat anything. I enjoyed everything but the beans and found myself eating around them by the end. I liked the flavors all separate from each other. I would make again, maybe with a smaller bean like black bean.