Spinach Trenette Agata(Pasta)

• 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)

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

butter, shrimp, tomatoes, mushrooms, brandy, fresh basil, salt, black pepper, heavy cream, parmesan cheese, fresh spinach trenette pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285299 (may not work)