Ferris's Warm Pasta Salad with Shrimp

Warm Pasta Salad with Shrimp      (I like it cold)
Toss warm pasta with the tangy dressing so it will absorb more flavor.
If you prefer to serve this salad chilled, make it up to a day ahead,
      toss, and refrigerate until you're ready to serve.
3 cups uncooked farfalle
    (bow tie pasta)
1/4 cup fresh lemon juice
1 1/2 Tablespoons Dijon mustard
1 teaspoon minced fresh garlic
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
12 ounces medium shrimp, peeled and deveined
1 1/2 cups chopped spinach
1 cup canned cannellini beans, rinsed and drained
1/4 cup minced red onion
2 Tablespoons chopped capers
    (I chose to make the capers optional)
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 capers; toss to combine.
    Add the pasta and juice mixture to shrimp mixture; toss.
Yield: 4 servings (serving size: about 2 cups)