Spinach-pesto orecchiette with shrimp & mushrooms
8
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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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