Meatless Friday: Shrimp Scampi Pasta with Spinach and Mushrooms

Barb Szyszkiewicz shares a recipe for a quick-to-prepare pasta dish based on an old favorite meal.

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.

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Shrimp Scampi Pasta with Spinach and Mushrooms

Makes 4 servings

Ingredients:

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

Directions:

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.