Shrimp and Spinach Over Pasta

Nothing needs to be said about this, except hurry up and make it and eat. No Mom on earth would fuss about having this served to her.

Shrimp and Spinach over Pasta
4 servings
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8 or 9-ounces farfalle (bow tie) pasta
1/2 cup butter (1 stick)
4 green onions, white part only, sliced
5 large mushrooms, sliced
2 cups Parmesan cheese, grated
1 cup half-and-half or heavy cream, warmed
1/4 cup dry white wine
1 1/2 pounds shrimp, peeled and deveined
1 cup chopped fresh spinach

Cook the pasta according to the package directions. Drain and keep warm. Melt the butter in a large skillet and saute' the onions and mushrooms over medium-high heat. Add the cheese and stir well. Cook on medium heat for about 2 minutes.

Add the half-and-half and continue stirring until blended. Add the wine and reduce heat. Add the shrimp and cook over low heat until pink, about 5 minutes, stirring. Add the spinach and cook just until it wilts.

Serve the shrimp and spinach over the pasta.