1079. SHRIMP PASTA SALAD with BACON and SHRIMP

16 large cooked shrimp peeled and deveined
5 tablespoons olive oil
2 cloves garlic finely chopped
1 shallot finely chopped
6 oz bacon cut into strips
1/4 lb. fresh baby spinach leaves
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
1 package rotini or conchiglia pasta
salt & pepper to taste

Whisk together olive oil, vinegar, garlic, shallot, and mustard in small saucepan. Season with salt & pepper. Heat on low until slightly thickened. Set aside. In skillet, fry bacon and set aside. Add shrimp to pan and stir fry until warmed through (can also use uncooked shrimp, then you would just cook until done). Trim spinach leaves. Cook pasta to al dente. Toss spinach, dressing, shrimp, bacon, and pasta together until coated. Can add some toasted walnut pieces or pine nuts for crunch.


courtesy of: Decio Pasta, 5028 South Ash Avenue, Suite 105, Tempe, Arizona 85282