One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups oyster mushrooms
  • Kosher salt and freshly ground black pepper
  • 1 shallot, thinly sliced
  • 2 medium cloves garlic, minced or grated with a Microplane
  • Pinch of dried red chili flakes
  • ¼ cup dry white wine
  • 1 pound dried orecchiette
  • 1 quart homemade chicken stock or store-bought low-sodium chicken broth
  • 2 cups spinach, stems trimmed
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons lemon juice from 1 lemon
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