Garlic Shrimp Tomato Pasta

• shrimppeeled and deveined21 oz
• whole-wheat pasta.11 oz
• mushroomthinly sliced6 oz
• fresh spinach.4 oz
• crushed tomatoes.2 cup
• garlicminced2 clove
• parmesan cheese grated.4 tbsp
• olive oil.4 tsp
• kosher salt.1/2 tsp
• black pepper.1/2 tsp

Instructions

1. 1Bring a large pot of water to a boil, salt it well, and cook the whole-wheat pasta until al dente, starting to taste two minutes before the package time; reserve a small cup of pasta water, then drain when the pasta is tender with a firm center.
2. 2Pat the shrimp dry, then season it with kosher salt and black pepper. Heat the olive oil in a large skillet over medium-high heat, add the shrimp, and cook until pearly and opaque and curled into a C, about 2-3 minutes per side. Transfer the shrimp to a plate, then wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the mushrooms to the skillet and cook until browned and softened, about 4-5 minutes. Add the garlic and a pinch of salt and cook until fragrant, about 30-60 seconds; the mushrooms should look glossy and lightly golden.
4. 4Stir in the crushed tomatoes and simmer until slightly reduced, about 4-5 minutes, until the sauce coats the back of a spoon. Add the spinach and cook until wilted, about 1-2 minutes, until deep green and tender.
5. 5Add the drained pasta and parmesan cheese, tossing with enough reserved pasta water to make a glossy sauce. Fold in the shrimp, taste, and adjust with kosher salt and black pepper; the pasta should be coated and the shrimp should remain pearly and opaque.