Pasta with Shrimps


  • 250g Torino Farfalla Pasta

  • 1/4 cup fresh lemon juice

  • 1 1/2 tbsps Dijon mustard 

  • 1 teaspoon minced fresh garlic

  • 1/4 cup olive oil

  • 1/2 teaspoon kosher salt

  • 12 oz. medium shrimps, peeled and deveined

  • 8 oz. fresh spinach 

  • 1 1/2 cup canned cannellini beans, rinsed and drained

Combine juice, mustard, garlic, in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper. Heat a large non stick skillet over medium high heat. Coat pan with cooking spray. Add shrimps to pan, cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers. Too to cook pasta according to package direction and drain. Add the pasta and juice mixture to shrimps mixture.