One-Skillet Orecchiette With Shrimp, Spinach, And M

Name: One-Skillet Orecchiette With Shrimp, Spinach, And Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 2 cups oyster mushrooms; Kosher salt and freshly ground black pepper; 1 shallot, thinly sliced; 2 medium cloves garlic, minced or grated with a Microplane; Pinch of dried red chili flakes; 1/4 cup dry white wine; 1 pound dried orecchiette; 1 quart homemade chicken stock or store-bought low-sodium chicken broth; 2 cups spinach, stems trimmed; 1 pound medium shrimp, peeled and deveined; 2 tablespoons lemon juice from 1 lemon

Servings: persons

2 tablespoons extra-virgin olive oil, divided
2 cups oyster mushrooms
Kosher salt and freshly ground black pepper
1 shallot, thinly sliced
2 medium cloves garlic, minced or grated with a Microplane
Pinch of dried red chili flakes
1/4 cup dry white wine
1 pound dried orecchiette
1 quart homemade chicken stock or store-bought low-sodium chicken broth
2 cups spinach, stems trimmed
1 pound medium shrimp, peeled and deveined
2 tablespoons lemon juice from 1 lemon

1
Heat 1 tablespoon olive oil in a pot or 12-inch skillet over medium-high heat until shimmering. Add mushrooms, season with salt, and cook until golden brown, about 3 minutes. Set aside.
2
In the same pot, add the remaining 1 tablespoon oil and cook until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add garlic and chili flakes and cook until fragrant, about 30 seconds. Then add white wine, scraping up any brown bits in the pan and allow it to reduce slightly, about 1 minute.
3
Add the pasta and stock, season with salt and bring to a boil. Cook orecchiette, stirring occasionally, until the broth is mostly absorbed and the pasta is al dente, about 10 minutes.
4
Stir in the spinach and shrimp and cook until the spinach is wilted and the shrimp are pink throughout, about 3 minutes. Stir in the mushrooms and lemon juice, and season with salt and pepper. Serve immediately.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, divided, 2 cups oyster mushrooms, Kosher salt and freshly ground black pepper, 1 shallot, thinly sliced, and more.

Yes, One-Skillet Orecchiette With Shrimp, Spinach, And Mushrooms Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

One-Skillet Orecchiette With Shrimp, Spinach, And Mushrooms Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions