This recipe is another recipe from the MOMS Club Biggest Loser Brunch potluck. My friend Marci brought it and it was so unusual, but so delicious! I saved a taste for my hubby and he loved it and said I needed to get that recipe. Marci emailed the recipe and I made it that same night!
I actually had a lot of the ingredients on hand, so it ended up being a really inexpensive dish to make. I only used a half pound of shrimp, cut in half and to compensate, I used the whole can of rinsed and drained cannellini beans. Plus, I didn’t want to end up wasting half a can, what else was I going to do with it? I’ve never been the greatest fan of whole wheat pasta, but I used it anyway, I bought the Ronzoni brand whole wheat, and it was actually very good. The recipe below will be without my adaptations though. I hope you enjoy it as much as we did!
Warm Pasta Salad with Shrimp
Recipe from Marci G., originally from Cooking Light
1 pkg whole wheat pasta, cooked per package directions
1.5 tbsp Dijon mustard
1/4 cup freshly squeezed lemon juice
1 tsp minced fresh garlic
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
12 oz. medium shrimp, peeled and deveined
1.5 cups chopped fresh spinach
1 cup canned cannellini beans, rinsed and drained
1/4 cup minced red onion
2 tbsp capers
- In a small bowl, combine the mustard, lemon juice and garlic, whisking to combine. Slowly add the oil, whisking to incorporate, then add in the salt and pepper.
- Heat a large nonstick skillet over medium heat, add the shrimp and cook through. Add in the spinach, beans, red onions and capers and toss, cooking until the spinach wilts. Add the pasta and juice mixture, stirring to coat evenly. Serve
4 servings, 487 calories each