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Summer Pasta Salad with Shrimp

Summer Pasta Salad with Shrimp
Recipe Date:
June 26, 2017
Serving Size:
Cook Time:
Imperial (US)
  • Coarse salt and ground pepper
  • 1/2 lb short pasta, such as fusilli
  • 1 medium yellow squash, thinly sliced crosswise
  • 1/3 cup roughly chopped pitted Kalamata or Nicoise olives
  • 4 lightly packed cups baby spinach (3 1/4 ounces)
  • 1 tsp grated lemon zest, plus 2 tablespoons lemon juice
  • 2 tbsps extra-virgin olive oil
  • 1 lb large shrimp, peeled and deveined

In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.

In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

***courtesy of Martha Stewart