Orecchiette with shrimp, spinach and mushrooms
4 servings
25 minutes
Orecchiette with shrimp, spinach, and mushrooms is a true gastronomic delight inspired by Yugoslav cuisine. The small, elegant pasta shells absorb the rich sauce beautifully, creating a harmonious ensemble of flavors. The combination of tender shrimp, aromatic mushrooms, and fresh spinach offers a rich yet balanced taste: the sweetness of seafood, earthy notes of mushrooms, and a slight tang of lemon. Cooking with white wine and garlic reveals the depth of the dish's aroma, making it an ideal choice for dinner with a glass of dry wine. This dish is perfect for cozy home evenings as well as festive occasions when you want to treat loved ones to something extraordinarily delicious.
1
In a small skillet over medium heat, heat 1 tablespoon of olive oil and sauté the mushrooms for 3 minutes until golden brown. Set aside for a while.
- Extra virgin olive oil: 2 tablespoons
- Oyster mushrooms: 1 kg
2
In the same pan, add the remaining tablespoon of oil and cook the shallots for 2 minutes until soft. Season with salt to taste. Then add garlic and red pepper and continue cooking for 30 seconds until fragrant. Pour in the white wine and let it reduce for 1 minute.
- Extra virgin olive oil: 2 tablespoons
- Shallots: 1 head
- Ground black pepper: to taste
- Garlic: 2 cloves
- Red pepper flakes: pinch
- Dry white wine: 1 glass
3
Add pasta and broth, season with salt and bring to a boil. Cook the pasta for 10 minutes until al dente.
- Orecchiette pasta: 450 g
- Chicken broth: 100 ml
- Ground black pepper: to taste
4
Add shrimp and spinach, and continue cooking for 3 minutes until the spinach is blanched and the shrimp turn pink. Add mushrooms and lemon juice. Add salt and pepper to taste. The dish is ready to serve.
- Peeled shrimp: 450 g
- Spinach: 140 g
- Oyster mushrooms: 1 kg
- Freshly squeezed lemon juice: 2 tablespoons
- Ground black pepper: to taste