Shrimp Cream Pasta with Fresh Pasta

• 120 grams Fresh Pappardelle (Spaghetti also OK)
• 5 Shrimp
• 1 Button mushrooms
• 1 bunch Spinach
• 50 ml Heavy cream
• 60 ml Milk
• 5 grams Butter
• 1 tbsp Olive oil
• 2 tbsp White wine
• 1 tsp Soup stock granules
• 1 to boil the pasta Salt
• 1 dash Salt and pepper
• 1 Black pepper

1. Boil the shrimp and spinach and set aside.
2. I use a silicone steamer in the microwave.
3. Cut the mushrooms into thick slices.
4. Stir- fry the minced garlic in olive oil.
5. Once it's cooked, add mushrooms and shrimp, fry over medium heat, then add white wine.
6. Once cooked through, add milk.
7. When it starts to bubble, add soup stock, heavy cream, and butter.
8. Season with salt and pepper, and boil down over low heat for 6 minutes.
9. Boil the pasta so that it's done around the same time as the sauce.
10. This time I used chewy pappardelle, but you can use spaghetti.
11. Add spinach to the sauce.
12. Drain the boiled pasta well, add to the pan, and quickly coat the pasta with the sauce.
13. Transfer to a serving plate and it's complete!
14. Add black pepper if you like.
15. This is the pappardelle that I used.
16. It's chewy and goes well with cream sauce for a delicious taste.

shrimp, mushrooms, spinach, cream, milk, butter, olive oil, white wine, granules, boil, salt, black pepper

Taken from cookpad.com/us/recipes/150030-shrimp-cream-pasta-with-fresh-pasta (may not work)