Shrimp and Spinach Trottole

6 WORD MEMOIR: Pasta . . . let me count the ways. – Dr. G

I. Love. Pasta.

And you’re going to love making and tasting it, too.

One of these days I’m going to make a nice reference page, here on Cutting Board Stories about the various shapes of pasta out there.  Even better, I’m going to share with y’all the best sauces, meats, wines, and flavor profiles to go with each. Until then, this here Shrimp and Spinach Trottole Pasta will hold you over.

This pasta came to fruition while I was living in Savannah, GA. Now that I think about it, quite a few things came to or emotionally pronounced themselves while living in the Lowcountry, in the Coastal Empire.  Each time I peruse the nearly 1000 recipes that I have. Yes, you read that correctly. I’ve been writing and testing recipes since I was a little girl.  Given the fact that the kitchen serves as the nerve center, no matter where I’ve lived as well as my form of therapy, that number of recipe is a given.

My relationship with pasta has been filling and shape shifting . . . literally, ask my former waistline.

I find comfort in it. I admire the respect we give each shape through pairing it with the perfect sauce and wine. From the simplicity of a sauces flavor profile such as: garlic, extra virgin olive oil and cayenne pepper to the laborious simmering of the perfect bolognese sauce, pastas shapes provide the perfect canvas for the Italian in this Atlanta Georgia bred, Georgia fed woman.

Enjoy this pasta and taste the endless possibilities!

The Long-winded extrovert,

-Dr. G


5 from 1 vote

Shrimp and Spinach Trottole

One of my favorite recipes that packs a balance amount of heat, veggies, seafood, and creaminess. The mushroom cream sauce is the bomb diggity.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Author Santresa


  • 1 pound trottole pasta
  • 4 quarts water
  • salt to season pasta water over salt the water and undercook the pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 whole jalapeno diced with seeds (If you would like to discard them, you may. I kept the seeds for additional heat)
  • 1 teaspoon cayenne pepper
  • ½ teaspoon oregano
  • ½ of a small yellow onion diced
  • salt and pepper to season
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound mushrooms chopped
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup milk
  • 1/3 cup grated parmesan cheese
  • ½ teaspoon cayenne pepper
  • 1 tablespoon extra-virgin olive oil
  • ½ pound shrimp (10 – 12 medium sized)
  • Pepper to season
  • 3 cups fresh spinach roughly chopped
  • 1 teaspoon crushed red pepper



  1. Bring water to a boil on high heat. Season boiling water with salt and add trottole pasta. Reduce heat to medium and let the pasta boil about 10 – 12 minutes. You want it to be al dente.
  2. While the pasta is cooking, pour olive oil into same medium skillet over medium heat. Add jalapenos, cayenne pepper, oregano, onion, salt and pepper. Sauté for 5 – 7 minutes until onions are translucent.
  3. Add additional olive oil and butter to the same skillet, then mushrooms. Sauté mushrooms with jalapeno and onion mixture for 5 minutes. Add garlic and sauté for an additional 2 minutes. CHECK ON YOUR PASTA! Reduce heat to medium-low and add heavy cream, milk, grated parmesan, and cayenne pepper and stir.
  4. Let the sauce cook for at least 10 – 12 minutes, stirring occasionally until sauce thickens.
  5. Drain pasta reserving about 1 cup of the water to thicken your sauce if you desire and set both aside.
  6. In a small skillet over medium heat, add olive oil, shrimp and pepper. Cook shrimp for 2 – 3 minutes on each side. Pour shrimp into spicy mushroom cream sauce and stir.
  7. Add spinach and crushed red pepper to sauce. Add pasta to sauce and gently stir to coat well.
  8. Serve and enjoy!


  • Jay August 22, 2017 at 11:32 pm

    This looks amazing!!!! I am excited to make this!

    • Santresa September 7, 2017 at 7:47 pm

      Thank you, Jay! Let me know how everything turns out.


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