We enjoy shrimp scampi (the more garlic, the better) and you can make this with spaghetti or angel hair as is usually done—but twisty pasta like the cellentani I used here makes it easier (and less messy) to eat for kids and grownups alike.
Shrimp Scampi Pasta with Spinach and Mushrooms
Makes 4 servings
8 oz dry pasta
1 lb. shrimp, cleaned and deveined, tails removed
4 cloves garlic, minced
1/4 tsp crushed red pepper
1/4 tsp oregano
1/4 tsp lemon pepper
2 tbsp olive oil
1 lemon, sliced
1/2 cup white wine
2 tbsp butter
8 oz sliced mushrooms
4 cups baby spinach
Begin boiling pasta according to package directions. When it is done, reserve about 1/2 cup pasta water before draining.
Toss raw shrimp in a bowl with garlic, red pepper, oregano, and lemon pepper. Heat a large, deep skillet and add olive oil. Add shrimp mixture and lemon slices to skillet. Cook a minute or two per side until shrimp is done; remove shrimp and lemon to a bowl.
Deglaze the pan with the white wine. Melt butter into the pan and add mushrooms and spinach. Cover 5 minutes, then toss until completely cooked. Stir in cooked pasta, adding pasta water a little at a time if necessary to keep it from being too dry. Add shrimp and lemons to pan and toss to coat.
Copyright 2022 Barb Szyszkiewicz, all rights reserved.
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