There’s absolutely nothing like celebrating life and togetherness, over a wonderful meal and good for your soul margaritas, with your family and/or friends. I think that all the recipes here on "The Pretty Plate", are easy to prepare. I hope you'll pull up a chair and join me at the table.
Tuesday, February 28, 2012
Pasta Shrimp Spinach Salad
12 ounces whole-grain rotini, rotelle, or fusilli pasta
1 pound (30 to 35 per lb.) peeled deveined shrimp, tails removed
1/4 cup olive oil
1 medium red onion, chopped
3 large garlic cloves, minced
About 3/4 tsp. salt
1/2 teaspoon red chile flakes
1/4 teaspoon ground cumin
2 cups loosely packed baby spinach leaves $
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
1 1/4 cups low-fat plain Greek-style yogurt (or whole-milk plain yogurt) $
1/3 cup chopped fresh mint leaves
2 1/2 tablespoons fresh lemon juice $
2 teaspoons finely grated lemon zest.
1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain and set aside.
2. Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chile flakes, and cumin; marinate at room temperature 10 minutes. Preheat a medium frying pan over medium heat, then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
3. In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temperature.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment