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It’s the traditional pre-race ritual: a hearty pasta dinner to carry runners through the finish line. It serves as both fuel and comfort food to calm the pre-race jitters and commemorate the journey.

Tyler England, director of kitchen operations for DiAnoia’s Eatery in the Strip District, has the perfect recipe to power you through race day.

England’s simple Spinach Shrimp Scampi is loaded with carbs, lean protein and nutrients.

Try it with your favorite whole wheat pasta, or take it to the next level with DiAnoia’s special-edition, black-and-gold pasta created especially for the Dicks Sportings Goods Pittsburgh Marathon.

If takeout is more your speed the night before race day, England says you can never go wrong with DiAnoia’s classic pasta and red sauce, gnocchi and meatballs, or cacio e pepe.

After all, every night revolves around pasta at this family-owned Italian eatery, specializing in home-made pastas, breads, pastries and other Italian specialties.

“In previous years, we’ve loved seeing runners enjoying a pre-marathon meal at DiAnoia’s and feeling the energy the night before the big race,” England said. “Normally, we’d be cheering them on when they run through our stretch of the Strip District, so this year we’re proud to do what we can to show our support from afar.”

Spinach Shrimp Scampi

• ½ lb. of your favorite dry pasta (whole wheat recommended)
• 8-10 pieces raw shrimp (peeled and deveined)
• 1 teaspoon minced garlic
• 1 lb. fresh spinach
• ¼ lb. butter
• ½ cup white wine
• ½ bunch parsley (chopped fine)
• Salt and pepper

1. Bring a medium pot of water to a boil.
2. Once water is boiling, drop all pasta in at once, stirring occasionally.
3. In a medium saute pan, start with a splash of olive oil or canola oil over medium heat.
4. Add garlic and cook until it’s fragrant but hasn't gotten any color on it.
5. Add the spinach in batches, allowing it to wilt before adding more.
6. Once all the spinach is added and wilted, add the white wine and the shrimp. Continue to cook on low to medium heat until the shrimp is completely cooked and the wine has almost entirely evaporated.
7. Turn off the heat.
8. Reserve ¼ cup of pasta water and strain the rest. Add the pasta to the sauce with a pinch of salt, the pasta water, butter, and parsley and stir until the pasta is well coated.
9. Serve immediately.

DiAnoia’s Eatery is a family-owned Italian restaurant located in Pittsburgh’s vibrant Strip District. Owned by Chef Dave Anoia and his wife Aimee DiAndrea Anoia, DiAnoia’s combines the dining experience of an Italian vacation with the warmth of a friendly neighborhood restaurant. Voted one of Pittsburgh Magazine’s Best Restaurants of 2018 and 2019, DiAnoia’s specializes in homemade pastas, pastries, breads, sandwiches and signature dishes like herb-crusted porchetta and Gnocchi Sorrentina bread bowls. The restaurant also includes a wine, coffee and cocktail bar featuring Italian wines, amari, spirits and espresso. Learn more at dianoiaseatery.com.