Creamy Shrimp Pasta with Mushrooms 30 Min

Instructions:

1. Boil a large pot of water with 1 tbsp salt. Cook the pasta until it has a slight bite (al dente). Reserve 1/2 cup of the starchy water before draining.
2. Pat shrimp dry with paper towels. Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium high heat.
3. Sear shrimp for 1-2 minutes per side until they turn opaque and golden brown. Move them to a plate. Note: Don't crowd the pan or they'll steam instead of sear.
4. Add remaining olive oil and mushrooms to the same pan. Sauté without stirring for 3 minutes until they brown on the bottom, then stir until tender.
5. Turn heat to medium. Stir in the remaining 3 tbsp butter and minced garlic. Cook for 1 minute until the garlic smells fragrant.
6. Pour in the white wine. Scrape the bottom of the pan with a wooden spoon. Simmer for 2 minutes until the liquid reduces by half.
7. Stir in heavy cream and red pepper flakes. Simmer for 3-5 minutes until the sauce bubbles and thickens slightly.
8. Fold in Parmesan cheese until melted and smooth, then stir in baby spinach until it wilts.
9. Toss the shrimp and cooked pasta back into the skillet. Use a splash of reserved pasta water if the sauce feels too thick.
10. Remove from heat. Stir in the lemon juice.