Macaroni Grill's Pasta Gamberetti e Pinoli

2 Tbsp butter
5 cloves garlic, minced
4 oz mushrooms, sliced
1/2 lb shrimp, peeled and deveined, and cut in thirds
1/2 c water + 1/2 tsp chicken bouillon (or 1/2 c chicken broth)
3/4 c cream
1/3 c lemon juice
6 Tbsp butter
1/8 tsp salt (or to taste)
1/8 tsp white pepper (or to taste)
3 Tbsp bread crumbs
1 bunch spinach, washed and dried
1 lb cooked angel hair pasta
1/4 c toasted pine nuts

Melt 2 Tbsp butter in a large skillet. Add garlic and saute for about 30 seconds, add mushrooms and saute for a minute. Add shrimp and saute another 30 seconds. Add the chicken broth. Cook for about 2 minutes. Remove the shrimp and mushrooms and set aside.

In the same skillet, add the hcream and cook for about 3 minutes. Stir in the lemon juice. Remove the pan from the heat and slowly add in the 6 Tbsp butter, 1 Tbsp at a time while continuing to stir. Add in the salt and pepper. Stir in the bread crumbs. Return the skillet to the heat and stir in the spinch.  Cook until the spinach has wilted.  Return the shrimp and mushrooms to the pan and stir to coat. Stir in the angel hair pasta and pine nuts and mix to combine.

Serve with French bread and green salad.

Source: Adapted from "America's Most Wanted Recipes" by Ron Douglas