Prepare linguine according to the package directions;
drain.
Meanwhile, in a large skillet melt butter and add green onions and
white wine. Cook until liquid is reduced, but do not brown, about
3 minutes.
In a medium saucepan over medium-low heat steam spinach in a small
amount of salted water until wilted; remove and drain. Add to butter
mixture.
Stir in pasta, tomato, mushroom, basil and shrimp. Toss until well
mixed and cook until shrimp is pink, 3 to 5 minutes. Serve immediately
to prevent the shrimp from getting tough.
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