On very rare occasions, my husband either has to go out of town for work or has to go to meetings that keep him out of the house until long after dinner time.
I take advantage of these very rare occasions and make meals that I otherwise couldn’t because he wouldn’t eat them.
My husband doesn’t like veggies aside from the typical starchy ones.
On top of that, he’s not much on the whole pasta dish for dinner unless it’s his favorite (Lasagna) or a heavy one with lots of butter and sauce like Chicken Alfredo.
I love mushrooms. Love, love, love them!
Even as a child I ordered mushroom pizzas. I also loved salads as a kid, still do!
I could eat salads every day for the rest of my life and be perfectly happy.
This dish is one that’s light, but satisfies that starchy craving for me.
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Bowties with Shrimp, Spinach, and Mushrooms
Ingredients
- 1 box bowtie pasta
- 3 cups shitake mushrooms sliced
- 6 cups fresh spinach chopped
- 1 lb raw shrimp peeled, deveined medium
- 6 Tbsp olive oil
- 1 Italian dressing seasoning packet
Instructions
- Cook bowtie pasta to al dente.
- While pasta is cooking, heat 3 Tbsp of olive oil over medium-high heat, add mushrooms.
- Saute until soft adding salt and pepper to taste.
- Once mushrooms are soft, add spinach to the pan and cover.
- Allow spinach to wilt down while stirring occasionally. Once spinach has wilted down, add in shrimp and cover.
- Allow shrimp to cook through completely, again adding salt and pepper to taste.
- Drain pasta and combine with mushrooms, spinach, and shrimp.
- Sprinkle mixture with Italian dressing seasoning packet while stirring and add remaining 3 Tbsp of olive oil. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have the same husband, This is definitely a duty night meal I will be making in the near future.