...dijon pasta salad with shrimp...
So, I have to admit something. I didn't love this recipe. Benjamin didn't really either. I saw it in yet again the Cooking Light Enlightened Cook section, and not only that, it was under "budget meals" saying it's only $2.07 a serving. Oh to be newlyweds. All about the budget right now. I looked at the recipe, saw I had everything in my pantry (which is really a couple shelves), and decided this would be a weeknight meal. It wasn't bad at all. In fact, I think if you like dijon and tang, you'd like this. Also, I think it would be better cold. Having it warm just didn't do it for me.
Here's the recipe. I think you should make it if all of these things sound good to you. What I really think sounds good (as I was chopping the onion and capers) would be to have a fresh bagel, smoked salmon, and cream cheese with those ingredients...
So, in an effort to tell you the good, and the not so good, and because I think cooking things like this makes us smarter about which recipes we chose to make, here you go. Enjoy- if that's your thing.
- 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
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.
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.