Spinach Trenette Agata(Pasta) - cooking recipe

Ingredients

4 Tbsp. butter
1 lb. large shrimp, cleaned
8 Roma tomatoes, peeled and diced (about 2 1/2 c.)
1/2 lb. mushrooms, sliced
1/4 c. brandy
2 tsp. fresh basil, minced
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. heavy cream
1 c. grated Parmesan cheese (fresh)
12 oz. fresh spinach trenette pasta (similar to linguine)

Preparation

Cook pasta to al dente and drain.
In large skillet, melt butter over medium-high heat and saute shrimp for 2 to 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 to 7 minutes.
Stir in Parmesan. Reduce heat to low and add shrimp to sauce.
Stir for 1 to 2 minutes to heat shrimp.
In heated serving dish, pour sauce over warm pasta, toss gently and serve.