Chipotle-Style Shrimp and Mushroom Garlic Noodle Bowls

Steps

1. Prep first: slice the mushrooms and garlic, mince the jalapeño, chop the cilantro, crumble the queso fresco and pat the shrimp dry.
2. In a small bowl, toss the shrimp with the paprika, cumin, oregano and half of the salt.
3. Bring the water to a boil in a large pot with the remaining half of the salt. Cook the spaghetti until al dente, then scoop out 1 cup of the cooking water and drain.
4. While the pasta cooks, heat one third of the olive oil in a large skillet over medium-high heat. Sear the mushrooms undisturbed for 3 minutes, then stir and cook until browned, about 4 minutes more; move to a plate.
5. Add another third of the olive oil to the skillet and cook the spiced shrimp about 2 minutes per side, until pink and opaque; add them to the plate.
6. Lower the heat to medium and add the remaining third of the olive oil, the garlic and the jalapeño. Cook, stirring, until the garlic is pale golden, about 1 minute.
7. Add the black beans, the drained spaghetti and a splash of the reserved pasta water, tossing until glossy; add more pasta water as needed.
8. Return the mushrooms and shrimp to the skillet, add the lime juice and toss to warm through.
9. Divide into bowls and top with the cilantro and queso fresco.