1. Cook pasta according to package directions,
omitting salt and fat; drain.
2. Combine juice, mustard, and garlic in a small
bowl, stirring well with a whisk. Gradually add
oil, stirring constantly with a whisk. Stir in
salt and pepper.
3. Heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add shrimp to
pan; cook for 2 minutes or until done. Stir in
spinach, cannellini beans, red onion, and 2
tablespoons capers; toss to combine. Add the pasta
and juice mixture to shrimp mixture; toss.
|