Shrimp Pasta with Blistered Tomatoes

(for gluten free and dairy free, be sure to check all packages)

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

8 ounces uncooked spaghetti

1 pound uncooked shrimp, peeled, deveined, and tails removed

1 TBSP olive oil

1 TBSP butter

2 cloves garlic, minced

1 shallot, minced

8 oz sliced crimini mushrooms

12 oz grape and/or cherry tomatoes, but into halves

¼ cup white wine, such as pinot grigio

¼ tsp Italian seasoning

1 cup baby greens (spinach, kale, chard are all great options)

Zest from a lemon

Juice of ½ lemon

¼ tsp each, salt and pepper plus more salt for pasta water

1 TBSP fresh parsley or basil

Directions:

Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the shallot and cook for 2 minutes, then add the garlic and cook for one more minute stirring constantly to prevent burning.
Add the mushrooms and cook for a couple minutes, then add the tomatoes, white wine, Italian seasoning, salt and pepper.
After a couple of minutes, add the shrimp, lemon zest, and lemon juice, then top with the baby greens and cover for a few minutes.
Drain the pasta, but reserve a little of the pasta water if you need more liquid for your sauce.
In a large serving bowl, add the drained spaghetti, then pour on the rest of the ingredients from the pan, including the sauce. Mix around to distribute ingredients evenly. I find this to be easier with tongs.
Top with fresh basil and/or parsley.

Serving suggestions: