Shrimp, Spinach, and Mushroom Pasta
This Shrimp, Mushroom & Spinach Pasta dish came about on one of those days when my kids were both complaining they wanted to try something new. The twins have developed completely different palates, which basically means at any given time one of them is hating what they’re eating. One thing they do agree on is they both like shrimp, spinach and pasta. So I found this recipe and modified it a bit. I doubled the amount of spinach (so that’s 2 cups instead of 1 cup). In my mind that counterbalances the whipping cream in the sauce (yes, I am aware I am delusional).You may want to adjust the amount of cayenne pepper which does give it a bit of a kick, the first time I made it, it may have had too much of a kick. In my book, anytime you get to cook with wine it means you get to have a little glass while you’re cooking so now everyone’s happy! This super simple Shrimp, Mushroom and Spinach Pasta below for an easy weeknight meal that the whole family will enjoy!
- 1/2 Cup Butter
- 2 Cups Sliced Baby Bella Mushrooms
- 1/4 Cup Onions Chopped
- 3 Cloves Garlic Minced
- 2 Cups Heavy Whipping Cream
- 1/2 Cup White Wine
- 1/4 Cup Fresh Lemon Juice
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Pepper
- 1 tsp Salt
- 2 1/2 lbs Fresh Medium Shrimp peeled and deveined, tails intact
- 1 Cup Fresh Spinach
- 16 oz Penne Pasta
- 1/2 Cup Italian Blend Cheese shredded
In a large skillet, melt the butter over medium heat.
Add the mushrooms, onions, and garlic. Cook until the mushrooms are tender, stirring frequently, about 5 minutes.
Stir in the cream, wine, lemon juice, Italian seasoning, cayenne pepper, salt, pepper, and simmer until slightly thickened, about 8 minutes.
Mix in the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 minutes.
Add the spinach and cook for 1 minute.
In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat.
Sprinkle with the cheese.