Photo of Spinach-pesto orecchiette with shrimp & mushrooms by WW

Spinach-pesto orecchiette with shrimp & mushrooms

9
8
8
SmartPoints® value per serving
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, named for its ear-like shape, 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

Fresh baby spinach

2 oz, packed

Basil

¼ cup(s), packed

Unsalted dry roasted pistachio nuts

cup(s), 2 Tbsp

Garlic clove(s)

1 medium clove(s)

Lemon zest

½ tsp

Fresh lemon juice

2 tsp

Kosher salt

½ tsp

Black pepper

tsp

Olive oil

1 Tbsp

Uncooked orecchiette pasta

6 oz

Olive oil

4 tsp, divided

Uncooked shrimp

16 large, peeled and deveined

Uncooked onion(s)

1½ cup(s), chopped

Fresh mushroom(s)

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, combine spinach, basil, pistachios, garlic, lemon zest, lemon juice, salt, and pepper in a small food processor; pulse to chop. Scrape down sides with a spatula. With processor running, drizzle in 1 Tbsp oil; process until combined. Adjust seasonings if necessary and set aside.
  2. Cook pasta according to package directions; drain (reserve 1 cup cooking water), and set aside.
  3. Heat a large nonstick skillet over medium-high heat. Add 1 tsp oil and shrimp; sauté 2 minutes per side, until just pink. Remove from pan; set aside. Add onions to skillet; sauté until they start to soften, about 5 minutes (use some cooking spray if they stick to pan). Add mushrooms, salt, pepper, and remaining 1 Tbsp oil to pan; sauté until softened yet crispy, 8-10 minutes. Add pasta, peas, shrimp, and pesto to skillet; stir to coat well (stir in some reserved pasta cooking water to loosen sauce, if desired).
  4. Serve immediately sprinkled with cheese.
  5. Serving size: 2 cups (includes 4 shrimp) and 1/2 Tbsp cheese