shrimp, mushrooms, and spinach over mafaldine

shrimppasta1

This is one of those pasta dishes that you can almost classify as healthy. It has more spinach and mushrooms than pasta, and steamed shrimp is a great low-calorie addition. I used a touch of olive oil to sauté everything and just a touch of pecorino romano for flavoring. I chose to serve it with mafaldine, which I found was hearty enough to hold up to the toppings. It also made the dish seem much fancier than a fettuccine or linguine, but both would be a good substitute if you can get your hands on mafaldine.

shrimppasta2

Shrimp, Mushrooms, and Spinach over Mafaldine

Ingredients:

  • 6 oz baby spinach, washed well
  • 10 oz baby bellas, tough stems removed and thickly sliced
  • 1/2 lb to 3/4 lb shrimp, deveined and shells removed
  • 1-2 gloves garlic, minced
  • pinch red pepper, crushed
  • 2 tbsp olive oil
  • 1/2 lb mafaldine // fettuccine or linguine as a substitute
  • lemon, zested and cut in half
  • pecorino romano
  •  pepper & salt

Directions:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al denté. Drain reserving about 1/4 cup of the water. Set aside.
  2. Meanwhile, heat the oil in a pan with a lid over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add mushrooms and stir occasionally until shiny but not soft.
  3. Add shrimp, a touch of salt, red pepper, and the lemon zest. Cook until shrimp is just cooked through.
  4. Dump spinach into the pan and add 1/4 cup of the reserved pasta water. Place the lid on and steam for a couple of minutes or until the spinach is wilted. Shake the pan once or twice to keep it from burning.
  5. Remove the lid and add the juice from 1/2 of the lemon.
  6. Serve over the pasta. Top with a bit of pecorino romano and freshly ground pepper.

 

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