Name: Garlic-Infused Shrimp and Spinach Pasta Salad with Toasted Almonds
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4-6
Ingredients: 1/3 cup plus 1 tablespoon olive oil; 3 cloves garlic, thinly sliced; Pinch of crushed red pepper flakes; 1 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper; 1/2 pound peeled, deveined medium shrimp; 1/2 cup sliced almonds; 8 ounces dried radiatore; 4 cups loosely packed baby spinach; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup thinly sliced scallions; 1 vine-ripe tomato, chopped

Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.

Meanwhile, bring a large pot of salted water to a boil.

Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate with a slotted spoon. Add the almonds to the skillet and cook, stirring often, until golden, about 3 minutes. Transfer to the plate with the shrimp and set aside.

Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the garlic oil.

Add the shrimp, almonds, spinach, parsley, scallions and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Garlic-Infused Shrimp and Spinach Pasta Salad with Toasted Almonds

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