Spinach Trenette Agata

There are 5 nights a week I don't have to focus on putting something in the slow cooker and can take a little longer to make something a little more complex- this recipe is NOT one of those!!  This recipe is super easy, super quick and ABSOLUTELY INCREDIBLE!

Spinach Trenette Agata

4-6 Main Dish Servings
8-10 Side Dish Servings

4 Tbsp. butter
1 pound large shrimp, peeled and deveined

8 Roma tomatoes, peeled and diced (about 2 1/2 cups)
1/2 pound mushrooms, sliced
1/4 cup brandy
2 Tbsp. minced fresh basil or 1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 cups freshly grated Parmesan cheese
12 oz. fresh spinach trenette pasta (similar to linguine), cooked al dente and drained

In large skillet, melt butter over medium-high heat and saute shrimp for 2-3 minutes or until shrimp are firm and opaque.  Remove shrimp; set aside.  Add tomatoes and mushrooms to skillet and saute for 5 minutes.  Stir in brandy, basil, salt and pepper.  Add cream and cook until sauce is reduced by 1/3, about 5-7 minutes. Stir in Parmesan.  Reduce heat to low and add shrimp to sauce.  Stir for 1-2 minutes to heat shrimp.  In heated serving dish, pour sauce over warm pasta, toss gently and serve.  

This is a wonderfully smooth and flavorful shrimp dish that family and friends will rave about!!