Shrimp & Spinach Noodle Salad for Two |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Quick and easy supper for a hot day. Also, a great way to use left over cooked noodles. Ingredients:
2 -2 1/2 cups of cooked and cooled wide egg noodles |
1 can shrimp, drained or 1/2 cup cooked baby shrimp |
3 cups fresh spinach, chopped or 1 package frozen spinach |
3 sprigs fresh basil (optional) |
1/2 teaspoon olive oil |
salt and pepper |
1 tablespoon mayonnaise |
Directions:
1. Heat oil in fry pan over med.
2. heat until hot.
3. Add basil and spinach to oil.
4. Stir cover tightly and cook for 3 minutes until spinach is wilted.
5. Cool and squeeze spinach until dry.
6. Toss noodles, shrimp, and spinach with mayo.
7. Serve room temperature or chilled.
8. I like to serve with black olives, pickles and hard boiled egg on the side.
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