Shrimp and Mushroom Pasta

By GratefulSea

We used only a pound of shrimp, and just about doubled the spinach and mushrooms, and served it over rice pilaf. This was soooo good, we wished we were serving company. (Photo is my own.)

Ingredients

• 1/2 cup (1 stick) butter
• 2 cups sliced baby bella mushrooms
• 1/4 cup chopped onion
• 3 cloves garlic, minced
• 2 cups heavy whipping cream
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
• 1 cup fresh spinach
• 1 package frozen artichoke hearts, thawed
• 1 (16-ounce) package penne pasta, cooked
• 1/2 cup shredded Italian blend cheese

Preparation

Step 1

In a large skillet, melt the butter over medium heat. Add the mushrooms, onions, and garlic. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Stir in the cream, wine, lemon juice, Italian seasoning, cayenne pepper, salt and pepper and simmer until slightly thickened, about 8 minutes. Mix in artichoke hearts and the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 minutes. Add the spinach and cook for 1 minute.

In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat. Sprinkle with the cheese.