Spinach Shrimp Pasta Salad
This shrimp pasta salad with spinach and artichokes is a perfect warm weather dinner or potluck dish! It’s quick to make and can be served cold or slightly warm.
Servings Prep Time
4 5minutes
Cook Time
15minutes
Servings Prep Time
4 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Bring a pot of lightly salted water to a boil. Cook pasta according to package directions, and drain.
  2. While pasta cooks, heat olive oil in a skillet over medium-high heat. Add shrimp and seasoning blend, and stir fry until shrimp are opaque. Remove shrimp from heat until ready for the next step.
  3. In a large salad bowl, add 5 ounces baby spinach, artichoke hearts, hot cooked pasta, and cooked shrimp WITH THE COOKING JUICES. Toss salad together. Use a potato peeler to shave parmesan over the salad, and add salt and pepper if desired. Toss again before serving.
Recipe Notes
  • If you chill this salad before serving, drizzle a couple teaspoons of olive oil over the salad and toss again. (Sometimes the noodles can dry out a bit in the refrigerator.)
  • If your baby spinach leaves are very large, you may want to roughly chop them into smaller pieces before using them in this salad.