Shrimp & Mushroom Pasta

We had purchased some shrimp for another meal and had some left over so I went on the search for another recipe to use them in.  I came across a recipe by Paula Deen called Company Shrimp and Mushroom Pasta.  I didn't quite have all the exact ingredients but I thought I could make it work, and that it did.  So this is my version. My family really enjoyed the dish!

Shrimp & Mushroom Pasta

1/2 c butter

2 c sliced mushrooms

1/4 c chopped onion

3 cloves garlic, minced

1 c cream

1 c evaporated milk
1/2 c white cooking wine
1/4 c fresh lemon juice

1 tsp Italian seasoning

1/4 tsp cayenne pepper

1 tsp salt

1 tsp pepper

2 1/2 lbs. medium shrimp, peeled, deveined, tails intact

1 c spinach or kale

1 16 oz package of cooked pasta

Parmesan Cheese

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, and seasonings and simmer until slightly thickened, about 8 min.  Mix in the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 min.  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 cheese.