6.16.2012

pasta salad with shrimp


I love shrimp and I love pasta, so this recipe is perfect. I need to whip this up right away. I bet it's even good cold as leftovers.


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
  1. Preparation:
  2. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  3. 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.
  4. 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.
[recipe/photo via Cooking Light]

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