Shrimp Rosa

• 1/2 lb. shrimp, peeled and deveined
• 1/4 cup olive oil
• 1 tbsp. minced garlic
• 1/4 cup white wine
• 1 tbsp. chopped fresh basil
• 1/2 cup chopped fresh spinach
• 1/4 cup sliced crimini mushrooms
• 1/4 cup diced tomatoes
• 1 cup heavy whipping cream
• 1/3 cup marinara sauce
• Salt and pepper to taste
• 1/2 cup grated locatelli cheese
• 1 lb. uncooked penne pasta
• 1 gallon water
• 1/4 cup olive oil
• 2 tbsp salt

1. In a large pot, add water, oil, and salt and bring to a boil. Once boiling add pasta and cook al dente. Drain pasta.
2. In a sauce pan, add olive oil. Once hot add shrimp. Saute until pink and add garlic and basil. Saute until garlic is fragrant. Add spinach, mushrooms, and tomatoes. Saute until mushrooms are cooked.
3. Add white wine and let reduce. Once reduce by half, add heavy cream and marinara. Mix sauce with wire wisk to bring together all ingredients. Bring to a simmer and cook for 2-3 minutes. Add locatelli cheese to thicken and toss with pasta.

shrimp, olive oil, garlic, white wine, fresh basil, fresh spinach, crimini mushrooms, tomatoes, heavy whipping cream, marinara sauce, salt, locatelli cheese, penne pasta, gallon water, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/shrimp-rosa-1200415 (may not work)