One-Skillet Orecchiette with Shrimp, Spinach, and Mushrooms

Name: One-Skillet Orecchiette with Shrimp, Spinach, and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp Extra-virgin olive oil, divided; 2 cup Oyster mushrooms, sliced; Kosher salt; Freshly ground black pepper; 1 medium Shallot, thinly sliced; 2 clove Garlic cloves, minced; ¼ tsp Dried red chili flakes; ¼ cup Dry white wine; 1 lb Dried orecchiette pasta; 1 quart Chicken stock or low-sodium chicken broth; 2 cup Spinach, stems trimmed; 1 lb Medium shrimp, peeled and deveined; 2 tbsp Lemon juice

Recipe GLPR2e262a9b4b6284

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Main Course

25 min

712 cal

Servings: 4

Stovetop

A quick, elegant one-pan pasta featuring tender orecchiette shells simmered in savory chicken broth with succulent shrimp, earthy mushrooms, fresh spinach, and bright lemon notes. Ready in 25 minutes for an impressive Mediterranean-inspired weeknight dinner.

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Ingredients

2 tbsp Extra-virgin olive oil, divided

2 cup Oyster mushrooms, sliced

Kosher salt

Freshly ground black pepper

1 medium Shallot, thinly sliced

2 clove Garlic cloves, minced

¼ tsp Dried red chili flakes

¼ cup Dry white wine

1 lb Dried orecchiette pasta

1 quart Chicken stock or low-sodium chicken broth

2 cup Spinach, stems trimmed

1 lb Medium shrimp, peeled and deveined

2 tbsp Lemon juice

Directions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced oyster mushrooms, season with salt and pepper, and cook for 3–4 minutes until golden and tender. Transfer to a plate.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the sliced shallot and cook for 1–2 minutes until softened. Add the minced garlic and red chili flakes, cooking for another 30 seconds until fragrant.
Pour in the white wine and let it simmer for 1 minute to reduce slightly. Add the dried orecchiette and chicken broth, stirring well to combine.
Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
Add the shrimp and cooked mushrooms back to the skillet, stirring gently. Cook for 2–3 minutes until the shrimp are opaque throughout and reach an internal temperature of 165°F.
Stir in the fresh spinach and lemon juice. Cook for 1 minute until the spinach is just wilted. Season to taste with salt and pepper, then serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is an honest weeknight pasta that needs exactly what the title claims: one skillet and 25 minutes, with no hidden prep work. Shrimp and oyster mushrooms are available year-round at Harris Teeter, Food Lion, and Publix—no special trips required—and the ingredient list is so straightforward that cost per serving lands solidly around $3.50 to $4 depending on shrimp market price. The real strength is that it feeds four without fussiness: the broth does the work, spinach wilts in at the end, and lemon brightens the dish without extra technique. The main caveat is that this does not hold well as leftovers once the pasta absorbs the liquid, so plan for same-night eating, and budget accordingly if your household doesn't finish one skillet at one meal.