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1
Preheat oven to 350 degrees.
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2
Wash spinach and remove stems and dry between paper towels.
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3
Set aside.
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4
Spread pine nuts over bottom of baking sheet and roast until golden brown (2 to 4 minutes).
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5
Remove from oven and cool.
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6
Peel and devein shrimp.
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7
Wash and slice mushrooms.
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8
Boil pasta according to package directions.
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9
Set aside.
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10
Prepare lemon sauce:.
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11
Melt 1 tbsp butter in large skillet over medium high heat.
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12
Saute shallots and garlic until translucent.
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13
Add white wine and reduce slightly more than half.
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14
Add cream and reduce by half.
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15
Add lemon juice and reduce by half.
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16
Add white pepper.
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17
Reduce heat to low.
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18
Add remaining butter 2 tbsp at a time.
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19
Whisk after each addition.
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20
Continue to simmer whisking to incorporate butter.
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21
Once lemon sauce is done, in large skillet over medium high heat, melt 4 tbsp butter.
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22
Add garlic and saute until garlic is translucent.
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23
Stir in mushrooms, shrimp, and pine nuts.
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24
Saute several minutes or until shrimp are done and show color.
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25
Remove skillet from heat and gently stir in spinach.
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26
Place warm pasta on plate with shrimp mixture to side.
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27
Pour lemon sauce over pasta.
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28
Serve warm.
