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
1/4 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 cup grated Parmesan
1 (16-ounce) package penne pasta, cooked
1/2 cup shredded Italian blend cheese
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 the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 minutes. Add the Parmesan and spinach and cook for 1 minute.
2.) In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat. Sprinkle with the cheese.