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1
Preheat oven to 350 degrees (175 C.).
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2
Wash spinach and remove stems before drying leaves between paper towels; set aside.
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3
Spread pine nuts over bottom of sheet pan and place pan in oven on top rack.
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4
Roast until golden brown,approximately 2 to 4 minutes.
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5
Remove from oven and set aside.
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6
Peel and devein shrimp; set aside.
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7
Wash and slice fresh mushrooms; set aside.
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8
Boil pasta in large pot of water to al dente stage according to directions on package; set aside.
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9
Melt 1 tbsp (15 ml) butter in large skillet over medium-high heat.
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10
Saut shallots and garlic until translucent.
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11
Add white wine and reduce slightly more than 1/2, whisking occasionally.
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12
Add cream and reduce by 1/2.
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13
Add lemon juice and reduce by 1/2.
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14
Add white pepper.
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15
Reduce heat to low.
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16
Add remaining butter 2 tbsp (30 ml) at a time, whisking continuously after each addition to completely incorporate butter.
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17
Continue to simmer, whisking until sauce just coats spoon.
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18
In large skillet over medium-high heat melt the 4 tbsp (60 ml) of butter.
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19
Add garlic and saut until garlic is translucent.
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20
Stir in mushrooms, shrimp, and pine nuts.
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21
Saut several minutes or until shrimp are done and show color.
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22
Remove skillet from heat and gently stir in spinach.
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23
Place warm pasta on plate with shrimp mixture to the side.
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24
Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
