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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.

Spinach Shrimp Pasta Salad

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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.

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale

 

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.

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.

 

  • Author: Andi
  • Prep Time: 5
  • Cook Time: 15