Garlic Shrimp and Linguine

• 2 cups Broccoli Florets
• 1/2 cups Extra Virgin Olive Oil
• 2 cups Sliced Fresh Mushrooms
• 1 pound Large Cooked And Peeled Shrimp
• 4 cloves Garlic, Minced
• 1/4 cups Sliced Green Onions, Including Some Green Parts
• 1 teaspoon Lemon Zest
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 10 ounces, fluid Linguine, Cooked And Buttered
• 1 bag Baby Spinach, 6 Oz.
• 1/2 cups Freshly Grated Parmesan Cheese
• 4 leaves Fresh Basil, Large

1. Stir-fry broccoli in half of the extra virgin olive oil for about 5 minutes.
2. Add remaining oil and mushrooms.
3. Stir-fry for 5 minutes more.
4. Add the shrimp, garlic, onion, lemon zest, salt, and pepper.
5. Stir-fry for 5 more minutes.
6. Add the warm buttered pasta.
7. Toss well to heat through.
8. On each of 4 warm plates, make a bed of fresh spinach.
9. Top with the pasta mix.
10. Stack up the basil leaves and roll up tightly.
11. Slice thinly.
12. (This is called a chiffonade.)
13. Sprinkle the basil over each serving and top with some of the Parmesan cheese.

broccoli florets, olive oil, mushrooms, shrimp, garlic, green onions, lemon zest, salt, freshly ground black pepper, fluid linguine, freshly grated parmesan cheese, fresh basil

Taken from tastykitchen.com/recipes/main-courses/garlic-shrimp-and-linguine/ (may not work)