Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 12 oz (340g) rotini or fusilli pasta
  • 1 tbsp (15ml) salt
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5ml) honey
  • ¼ tsp (1g) red pepper flakes
  • ¼ cup (15g) fresh Italian parsley, chopped
  • ½ cup (75g) red onion, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) baby spinach, roughly chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (usually 1 minute less than package directions). Drain and rinse immediately under cold water to stop the cooking process.
  2. Pat the shrimp completely dry with paper towels. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add shrimp in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side until opaque and pink, then remove from heat.
  3. In a medium bowl, combine the ⅓ cup olive oil, lemon juice, lemon zest, minced garlic, honey, and red pepper flakes. Whisk vigorously until the mixture is thickened and glossy.
  4. In a large mixing bowl, combine the chilled pasta, seared shrimp, diced red onion, halved cherry tomatoes, and chopped spinach. Pour the dressing over the top and toss gently to coat.