Farro with Shrimp, Bacon, Mushrooms and Spinach

Hi everyone! I hope you all had a fantastic holiday. We did. There was family, friends, laughter and food. Oh was there food. So. Much. Food. So much rich food that I decided today would be a good time to share something a little different than the food we’ve been munching on the past few days. Something perhaps a little lighter but still full of flavor. Enter this Farro with Shrimp, Bacon, Mushrooms and Spinach.

I bought a giant bag of farro at Costco and have been bound and determined to find many different ways to use it. So far I’ve had a couple successes including this Farro, Cranberry and Goat Cheese Salad and now this.

I have a little saying that I live by “All good things start with onions and garlic sauteed in a little bacon drippings.” This recipe is no exception. The wonderful flavor continues with hearty farro, tender shrimp, crispy bacon, earthy mushrooms, spinach and white wine.  It also gets a little kick from some crushed red pepper. Sounds pretty darn good right?

Farro with Shrimp, Bacon, Mushrooms and Spinach Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 2 cups pearled farro
  • 6 slices thick cut bacon, diced into 1 inch pieces
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 10 crimini mushrooms, sliced
  • 1 pound prawns, peeled and deveined
  • 1/4 cup dry white wine (you can subsitute chicken broth)
  • 5 ounces baby spinach
  • kosher salt and fresh cracked pepper



Cook farro according to package directions. Drain.


Cook bacon in a large skillet over medium heat. Use a slotted spoon to transfer to a paper towel lined plate.


Reserve 1 tablespoon bacon drippings. Add 2 tablespoons of olive oil. Saute garlic, onions, oregano and crushed red pepper just until fragrant, about 1 minute. Stir in mushrooms. Cook 3 minutes or until softened slightly. Add prawns cook until opaque, about 3 minutes. Pour white wine over the top. Stir in spinach. Cook just until wilted, about a minute.


Mix farro and bacon into the shrimp mixture. Mix well. Season to taste with salt and pepper. Serve.



Leave a Comment

  • Reply
    Randall DeBlare II
    April 19, 2016 at 6:37 am

    Very tasty recipe! Will definitely make again but I might go with 1.5c of Farro instead of two.

  • Reply
    Chinese Cuisine Food
    January 29, 2013 at 12:21 am

    I’m inspired by the way you cook. Usually we local Chinese seldom cook shrimps with rice together.

  • Reply
    January 14, 2013 at 10:26 am


  • Reply
    December 27, 2012 at 5:12 am

    You’ve done your job for the day – given me a direction to go in for tonight’s dinner. I think gnocchi will sub for the farro (I just don’t have any grain but rice) and I’ll be throwing in some arugula and definitely some shrimp. Happy New Year.