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Spinach-pesto orecchiette with shrimp & mushrooms

Spinach-pesto orecchiette with shrimp & mushrooms

8
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
This twist on traditional pesto combines spinach and pistachios for a vibrant green sauce that complements the earthiness of the mushrooms. Orecchiette pasta is ideal for cradling the sauce in each bite and the shrimp add a lightness against the rich pistachio sauce. For nice crispy mushrooms, cook over medium-high heat and make sure they have plenty of room in the pan. If they’re too crowded, they’ll steam. Have this tonight in just 45 minutes, served with a peppery arugula salad with a spritz of lemon for a quick dressing. Though simple, this recipe is also quite pretty and makes a great option for entertaining.

Ingredients

Baby spinach

2 oz

Fresh basil

¼ cup(s), packed

Unsalted dry roasted pistachio nuts

2 Tbsp

Garlic

1 clove(s)

Lemon zest

½ tsp

Fresh lemon juice

2 tsp

Kosher salt

½ tsp

Black pepper

⅛ tsp

Olive oil

1 Tbsp

Uncooked orecchiette pasta

6 oz

Olive oil

4 tsp, divided

Uncooked shrimp

16 large, peeled and deveined

Uncooked onion

1½ cup(s), chopped

Mushrooms

12 oz, assorted, cleaned, and sliced

Kosher salt

½ tsp

Black pepper

½ tsp

Frozen green peas

½ cup(s), thawed

Grated Parmesan cheese

2 Tbsp

Instructions

  1. To make pesto: In a small food processor, pulse spinach, basil, pistachios, garlic, lemon zest and juice, 1⁄2 tsp salt, and 1/8 tsp black pepper until finely chopped. Using a spatula, scrape down sides. With the motor running, drizzle in 1 tbsp oil; process until combined. Adjust seasonings if necessary and set aside.
  2. Cook pasta according to package directions; drain, reserving 1 cup pasta cooking water, and set aside.
  3. Warm a large nonstick skillet over medium-high heat. Add 1 tsp oil and shrimp; sauté just until pink, about 2 minutes per side. Transfer to a plate; set aside. To skillet, add onions; sauté until they start to soften, about 5 minutes (use some nonstick spray if they stick to pan). Add mushrooms, remaining 1⁄2 tsp salt, remaining 1/8 tsp black pepper, and remaining 1 tbsp oil; sauté until softened yet crispy, 8 to 10 minutes. Add peas, pasta, shrimp, and reserved pesto; stir to coat well (stir in some reserved pasta cooking water to loosen sauce, if desired).
  4. Among 4 bowls, divide pasta. Sprinkle with cheese.
  5. Serving size: 2 cups, including 4 shrimp, and 1⁄2 tbsp cheese

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