Spring Pasta Salad with Shrimp

by Anne Bennett on May 14, 2017


Pasta 3

Tossing hot pasta with the raw veggies slightly wilts them so that they don’t need cooking.

Who doesn’t love pasta salad? The only problem — it’s way too easy to eat more than your share. The late veteran actor (and dieter) Orson Welles hit the nail on the head when he said, “My doctor told me to stop having intimate dinners for four. Unless there are three other people.”

The trick with pasta salad is to load it up with veggies and shrimp (aka: lean protein) like this recipe from Martha Stewart’s Everyday Food. There’s spinach and shrimp in every bite so you’re not likely to notice there’s only half the usual amount of pasta for four servings. Less pasta = fewer starchy calories.

Martha’s chefs are ingenious: tossing the hot pasta with raw vegetables wilts the spinach and squash, almost cooking them so that they’re neither crunchy nor mushy. Be sure to slice your squash as thinly as you can; I used a mandoline.

If you like your shrimp on the tart-citrus side, squeeze some extra lemon juice on each serving.

1/2 lb. short pasta, such as fusilli
1 medium yellow squash, halved lengthwise & thinly sliced
4 lightly packed cups baby spinach (about 3 1/4 oz.)
1/4 cup chopped pitted Kalamata olives
1 tsp. grated lemon zest
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined

Cook pasta in a large pot of salted water until al dente and drain in a colander. In a large serving bowl place squash, spinach, olives, lemon zest, lemon juice and 1 Tbsp. olive oil. Toss hot pasta with vegetables and set aside. You want the squash and spinach to wilt slightly with the hot pasta while you cook the shrimp.

Spray a nonstick skillet with cooking spray and sauté shrimp, stirring occasionally, until opaque, about 3 minutes. Season with salt and pepper and toss with pasta and vegetables.

Serves 4
WW Points per serving: 9

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{ 2 comments… read them below or add one }

Development December 25, 2015 at 2:53 pm

Oooo I’m jealous! So do you know how to use it yet? What kind exlctay is it? Is it the one you exlctay wanted? And ummm now you have to start adding all the lenses to your wish list, huh?

PAT WINEGARDNER May 18, 2017 at 1:56 pm

Anne….this is delicious! I used kale and zucchini as it’s what I had on hand. And I served it warm so my husband would think it was a real entree. Main dish salads don’t cut it with him.:=)

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