Summer Pasta Salad with Shrimp

By cheeserohan

Ingredients

• coarse salt and ground pepper
• 1/2 pound short pasta, such as fusilli
• 1 medium yellow squash, thinly sliced crosswise
• 1/2 cup roughly chopped pitted Kalamato or Nicoise olives
• 4 lightly packed cups baby spinach (3 1/4 ounces)
• 1 teaspoon grated lemon zest, plus 2 Tablespoons lemon juice
• 2 Tablespoons extra-virgin olive oil
• 1 pound large shrimp, peeled and deveined

Preparation

Step 1

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 Tablespoon plus 1 teaspoon oil. Season with salt and pepper.

2. In a large skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.