Pasta with Florentine Shrimp

Cook the pasta according to package directions.

Meanwhile, in a large skillet over medium heat, warm the olive oil and butter. Add the garlic, mushrooms and onion. Saute until the onion is translucent, 2-3 minutes.

Add the shrimp, and saute for 2-3 minutes on each side depending on the size of the shrimp, being careful not to overcook them. Add the salt, pepper, and red pepper flakes. Stir in the tomatoes and spinach and toss lightly, cooking until the spinach is wilted.

At the end of cooking, stir in the lemon juice and the Italian dressing, if using.

Drain the pasta and add it into the skillet. Toss lightly and serve with freshly-grated Parmesan cheese.

Cook’s note: If desired, prepare recipe as printed except cook the shrimp in another pan. Serve the shrimp alongside the pasta or arranged on top of the pasta. I have found there are those who do not like their shrimp “in” anything. Enjoy!