Ingredients
Scale
- 8 ounces uncooked pasta rotini, bow ties, or penne
- 1 pound raw peeled shrimp cut into bite-sized pieces if needed
- 1 tablespoon olive oil
- 1 teaspoon salt-free seasoning blend like 21 Seasoning Salute from Trader Joe’s or Mrs. Dash
- 15 ounces quartered artichoke hearts drained
- 1 ounce Parmesan cheese shaved (approximate measure)
- salt and pepper to taste
Instructions
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Bring a pot of lightly salted water to a boil. Cook pasta according to package directions, and drain.
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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.
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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.
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.
- Prep Time: 5
- Cook Time: 15