Orecchiette pasta with shrimp, spinach and mushrooms
4 servings
25 minutes
Orecchiette pasta with shrimp, spinach, and mushrooms is an exquisite dish that combines tender seafood, juicy mushrooms, and fresh spinach. Orecchiette, traditional Italian 'ears', perfectly absorb the rich flavors of white wine, garlic, and broth, creating a deep aroma. The origins of this recipe trace back to homemade pasta traditions where simple ingredients transform into a culinary masterpiece. Its texture is harmonious: the softness of the shrimp and creaminess of the spinach contrast with the firmness of the mushrooms and al dente pasta. A hint of lemon acidity highlights the depth of flavor. This dish is perfect for a cozy dinner or festive gathering, creating an atmosphere of warmth and pleasure. It requires no complex ingredients but impresses with its refined simplicity. It pairs wonderfully with white wine and fresh baguette.
1
Heat 1 tablespoon of olive oil in a pot or deep skillet over medium heat until sizzling. Add mushrooms, season with salt, and cook until golden brown for about 3 minutes. Set aside.
- Olive oil: 2 tablespoons
- Honey fungus (honey mushrooms): 400 g
- Salt: to taste
2
In the same pot, heat 1 tablespoon of oil until sizzling. Add shallots, a pinch of salt, and cook for 2 minutes until softened. Add garlic and chili flakes and cook for 30 seconds until fragrant. Then pour in white wine and sauté for 1 minute, scraping up any bits from the pan.
- Olive oil: 2 tablespoons
- Shallot: 1 piece
- Salt: to taste
- Finely chopped garlic: 2 cloves
- Red pepper flakes: pinch
- Dry white wine: 0.3 glass
3
Add pasta and broth, season with salt, and bring to a boil. Cook the pasta for about 10 minutes until the broth is almost fully absorbed and the pasta is al dente.
- Orecchiette: 450 g
- Chicken broth: 1 l
- Salt: to taste
4
Add spinach and shrimp and cook for 3 minutes until the spinach wilts and the shrimp turn pink. Add mushrooms and lemon juice. Season with salt and pepper. Serve immediately.
- Spinach: 140 g
- Peeled shrimp: 450 g
- Honey fungus (honey mushrooms): 400 g
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste