Butterfly Pasta with Shrimp
from the kitchen of Sharmagne Leland- St.John
10 ounces Farfalla
½ cup fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 teaspoon fresh garlic, minced
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
12 ounces medium shrimps, peeled and deveined
8 ounces fresh spinach
1 ½ cup canned cannellini beans, drained and rinsed
¼ cup minced red sweet onion
2 tablespoons chopped capers
Combine the juice, mustard and garlic in a small bowl. Whisk well. Gradually add the oil, stirring constantly with the whisk. Stir in the salt and pepper.
Heat a large nonstick skillet over medium high heat. Coat the pan with oil Add the shrimp to the pan, cook for two minutes or until the shrimp turn pink. Stir in the spinach, cannellini beans, onion, and the capers.
Toss to combine.
Cook the pasta according to package directions and drain.
Add the pasta and juice mixture to the shrimp. Toss and serve. |
