8 oz. uncooked linguine
2 tbsp. olive oil
1 lb. fresh white mushrooms, sliced
1 tbsp. chopped garlic
1 lb. large shrimp, peeled and deveined
7 c. spinach, trimmed and torn into pieces
1/4 c. grated Parmesan cheese
1/4 tsp. crushed red pepper

Cook linguine according to package directions. Drain, reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in large skillet. Add mushrooms and garlic; cook and stir about 5 minutes or until tender and mushroom liquid is almost evaporated. Add shrimp; cover and cook about 5 minutes or until shrimp is almost cooked through. Stir in spinach and reserved 1/2 cup pasta water. Cover and cook about 1 minute or until spinach is wilted. Place pasta in serving bowl; stir in mushroom and shrimp mixture, Parmesan cheese and red pepper. Toss to combine. Season with salt, if desired.