Pasta with Shrimp, Mushrooms, Tomatoes & Spinach

By Leslie Blythe  , ,   ,

February 4, 2021

The other day I made this Pasta with Shrimp, Mushrooms, Tomatoes & Spinach. I had these random ingredients including a bag of shrimp in the freezer. You can totally change the ingredients and use, chicken, peas, sun-dried tomatoes, etc. Use whatever you have on hand. The sauce is white wine, lemon juice and a bit of half & half, which is lovely and tangy.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

½ pound spaghetti

4 tablespoons butter, divided

2 shallots, minced

1 cup mushrooms, diced

1 cup grape tomatoes, quartered

2 cloves garlic, minced

salt and ground black pepper, to taste

1 pound uncooked medium shrimp, peeled and deveined

¼ cup white wine

2 tablespoons fresh lemon juice

2 cups torn fresh spinach leaves

½ cup half-and-half cream

¼ cup Parmesan cheese, shredded

Directions

1Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.



2Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp, and cook until the shrimp just begins to turn pink, stirring occasionally.



3Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the half-and-half and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti.

Recipe adapted from Exchange Gang Pasta with Shrimp, Allrecipes, December/January 2021.

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3 Reviews

Jeanne

February 6, 2021

Hi Leslie,

Great recipe. I had chicken thighs, so used that instead of shrimp. Broiled separately and added at the end. Loved the light and flavorful half and half, wine and lemon juice sauce. Will be fixing it again!

Leslie Blythe

February 4, 2021

Have you ever dry roasted them? Here are 3 ways to do it – https://blythesblog.com/recipe/crunchy-chickpeas-3-ways/

Jeanne

February 4, 2021

Great suggestion, Leslie. Going to fix this for dinner tonight.

BTW. Thanks to you, I’ve become a great fan of chickpeas — even adding it to soups, instead of croutons.

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