Fusilli with Shrimp, Spinach and Artichoke Hearts

Simmer a pound of playful curly, corkscrew pasta with a light, slightly tangy sauce that’s bouncing with the bright, piquant flavors of Greek yogurt and artichoke hearts. Add a touch of creaminess from mascarpone cheese then toss in fresh spinach and plump, tender shrimp along with a handful of shaved Parmesan. Delightful. And all in about 30 minutes!

Anytime I make a trip to see Emily I come home with inspiration. This is just one example – a delicious, easy and one pot dish that doesn’t disappoint. Fusilli is cooked in a sauce that starts with sautéed shallots and garlic plus a touch of crushed red pepper. And instead of water, the pasta simmers in chicken stock. Greek yogurt brings a clean, bright tang and mascarpone delivers the silkiness. Artichoke hearts and spinach add their layers and offer a perfect compliment to the shrimp.

Making any pasta dish can be met with mixed emotions. You know it’s going to be wonderful but then there’s the chore of cleaning up multiple pots and pans in the aftermath. But not with this plate of pasta – you get all the wonderful without a sink full of pots and pans. The fusilli is cooked along with the sauce delivering added flavor to each bite.

Then a generous amount of spinach and shrimp are added and gently cooked through.

To make your life a little easier, you can pick up shrimp that are peeled and deveined from the market. It’s a quick, low mess, minimal fuss luscious pasta dish that’s on the table in about 30 minutes.

Fusilli with Shrimp, Spinach and Artichoke Hearts

2 tablespoons olive oil

1 large shallot, sliced thin – about ½ cup

1 teaspoon minced garlic

1-1/2 teaspoon kosher salt

¼ teaspoon crushed red pepper

1 can artichoke hearts, drained and halved – 14-ounces

1 pound fusilli

5 cups chicken stock

1 teaspoon concentrated chicken stock, such as Better Than Bouillon

¼ cup mascarpone cheese

¼ cup Greek yogurt

1 package fresh spinach, 5-ounces – about 6 to 7 cups

1 pound shrimp, peeled and deveined

½ cup shaved Parmesan cheese, plus extra for serving

Warm the olive oil in a large stockpot over medium heat. Add the sliced shallot and sauté until tender and translucent, about 5 minutes. Stir in the garlic and sauté for an additional 3 minutes.

Add the kosher salt along with the crushed red pepper and the artichoke hearts.

Toss in the fusilli and stir in the chicken stock along with the concentrated chicken stock.

Raise the heat to medium high and cook uncovered, stirring frequently until the pasta is just tender, about 9 minutes. Stir in the mascarpone cheese and the yogurt.

Add the fresh spinach and the shrimp, cover the pan and reduce the heat to medium-low. Cook until the shrimp are cooked through, stirring occasionally, about 8 to 10 minutes.

Stir in the shaved Parmesan cheese, mixing into the pasta.

Top with extra Parmesan cheese for serving.

Serves 6.