Garlic-Infused Shrimp and Spinach Pasta Salad with Toasted Almonds
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 354
- Total Fat
- 19
- Saturated Fat
- 2
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 61
- Sodium
- 316
- Total: 40 min
- Active: 30 min
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
Directions
- 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.