8 ounces linguini (uncooked)
3 tablespoons olive oil
1 pound fresh white mushrooms, sliced (about 6 cups)
1 tablespoon chopped garlic
1 pound frozen, peeled and deveined uncooked large shrimp, thawed
10 ounces fresh spinach, trimmed and torn into pieces (about 7 cups)
1/4 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
Servings: 6
Cook linguini according to package directions; drain pasta reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in a large skillet. Add mushrooms and garlic; cook and stir until tender and liquid is almost evaporated, about 5 minutes. Add shrimp; cover and cook until shrimp is almost cooked through, about 5 minutes. Stir in spinach and reserved 1/2 cup pasta water; cover and cook until spinach is wilted, about 1 minute. Place pasta in a bowl; stir in mushroom and shrimp mixture, red pepper and Parmesan cheese; toss to combine. Season with salt, if desired.
Yield: 6 3/4 cups
Start to finish: 15 minutes
3 tablespoons olive oil
1 pound fresh white mushrooms, sliced (about 6 cups)
1 tablespoon chopped garlic
1 pound frozen, peeled and deveined uncooked large shrimp, thawed
10 ounces fresh spinach, trimmed and torn into pieces (about 7 cups)
1/4 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
Servings: 6
Cook linguini according to package directions; drain pasta reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in a large skillet. Add mushrooms and garlic; cook and stir until tender and liquid is almost evaporated, about 5 minutes. Add shrimp; cover and cook until shrimp is almost cooked through, about 5 minutes. Stir in spinach and reserved 1/2 cup pasta water; cover and cook until spinach is wilted, about 1 minute. Place pasta in a bowl; stir in mushroom and shrimp mixture, red pepper and Parmesan cheese; toss to combine. Season with salt, if desired.
Yield: 6 3/4 cups
Start to finish: 15 minutes