Mustard Greens, Shrimp, and Anchovy Pasta

Packed with protein and the free-radical-fighter selenium but containing virtually no fat, shrimp belongs in a health-conscious diet not just for its nutrients, but also because of its ability to pick up the flavors and seasonings. Since shrimp can also absorb cooking oil, stick to lower-fat preparation methods, such as grilling, sauteing, and poaching. The recipes on the following slides will give you plenty of ideas.

In this recipe, simple poached shrimp accompany bitter mustard greens and briny, oily anchovies.


  • Coarse salt
  • 1/2 pound short whole-wheat pasta, such as lumache
  • 1/2 pound medium tail-on shrimp, cleaned
  • 1 bunch mustard greens (8 oz), stems removed, leaves torn into 3-inch pieces
  • 3 anchovies, chopped
  • Zest and juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • Pinch red chili flakes




  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions.
  2. When the pasta has just 30 seconds remaining, stir in shrimp and mustard greens. Cook until shrimp are opaque and greens are vibrant. Drain, reserving 1 cup pasta water, and return everything to pot.
  3. Stir in anchovies, lemon zest and juice, and oil. Slowly add pasta water to desired consistency. Season with salt and red chili flakes.

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