Loading...

Season the shrimp with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (if using). In a large, deep skillet or Dutch oven, arrange the mafalda pasta in an even layer.

Add the sliced red onion, sliced mushrooms, seasoned shrimp, fresh spinach, and sliced garlic cloves around and on top of the pasta in separate sections.

Sprinkle the dried oregano, smoked paprika, and garlic powder evenly over all the ingredients in the pan.

Pour the chicken broth and heavy cream into the pan. Add the butter pats. Ensure the liquid mostly covers the pasta. If not, add a splash more broth or water.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low, cover the pan with a lid, and simmer for 15-20 minutes, or until the pasta is al dente and the shrimp are cooked through. Stir occasionally to prevent sticking and ensure even cooking.

Remove the lid. Stir in the grated Parmesan cheese and chopped fresh parsley. Continue to cook, uncovered, for another 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.


Season the shrimp with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (if using). In a large, deep skillet or Dutch oven, arrange the mafalda pasta in an even layer.

Add the sliced red onion, sliced mushrooms, seasoned shrimp, fresh spinach, and sliced garlic cloves around and on top of the pasta in separate sections.

Sprinkle the dried oregano, smoked paprika, and garlic powder evenly over all the ingredients in the pan.

Pour the chicken broth and heavy cream into the pan. Add the butter pats. Ensure the liquid mostly covers the pasta. If not, add a splash more broth or water.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low, cover the pan with a lid, and simmer for 15-20 minutes, or until the pasta is al dente and the shrimp are cooked through. Stir occasionally to prevent sticking and ensure even cooking.

Remove the lid. Stir in the grated Parmesan cheese and chopped fresh parsley. Continue to cook, uncovered, for another 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
