Mushroom Pasta Scampi

Mushroom Pasta Scampi created by PaulaG
Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Cook linguine according to package directions.
  • Drain, reserving 1/2 cup pasta water; set aside.
  • Meanwhile, heat olive oil in large skillet.
  • Add mushrooms and garlic; cook and stir about 5 minutes or until tender and mushroom liquid is almost evaporated.
  • Add shrimp; cover and cook about 5 minutes or until shrimp is almost cooked through.
  • Stir in spinach and reserved 1/2 cup pasta water.
  • Cover and cook about 1 minute or until spinach is wilted.
  • Place pasta in serving bowl; stir in mushroom and shrimp mixtures, Parmesan cheese and red pepper.
  • Toss to combine.
  • Season with salt, if desired.
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  1. windhorse23
    I thought this was wonderful. Here are the changes I made: I used almost a pound of whole wheat fettucini. I added extra garlic--about 3 very large cloves. It took a lot longer than 5 minutes for the mushroom-water to evaporate. Since my shrimp was already thawed, I added the shrimp and spinach at the same time. I went heavy on the cheese and red pepper. I also threw in about a tablespoon of butter when the mushrooms were cooking. I thought this was a bit more work than I expected, but it was worth it. Good going!
     
  2. Frances Land
    I followed the recipe as written and was disappointed. The pepper flakes added a little bite but the dish was still rather bland.
     
  3. PaulaG
    Mushroom Pasta Scampi Created by PaulaG
  4. PaulaG
    I found this recipe in Favorite Brand Name Fresh Foods and it sounded very quick and easy. It lived up to my expectations. This was reduced to 2 servings and fettuccine used in place of the linguine. Next time around, I will try this with angel hair.
     
  5. Miss Annie
    This is an outstanding dish. All of the flavors worked beautifully together. With the spinach it is differen't from other scampi' that I have had. Loved the green with the pink of the shrimp. Thanks for posting this wonderful recipe. You can bet I will be using this one again.
     
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