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1
In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
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2
Drain well. Preheat oven to 350.
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3
Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
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4
Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
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5
Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
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6
Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
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7
In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
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8
Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
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9
Stir in shrimp. Cover and cook 2 minutes.
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10
Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
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11
Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
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12
At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
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13
If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
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14
If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.
