Shrimp (or Chicken) with Pasta in Basil Cream
6 cups uncooked bow tie pasta
1/4 cup butter or olive oil
1-1/4 lbs. shrimp (peeled & deveined) and/or chicken
1/2 tsp. salt
1/4 tsp. pepper
3 cups sliced fresh mushrooms
1-1/2 to 2 cups heavy cream
1/2 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
2 cups fresh baby spinach
1/3 cup pine nuts, toasted
Cook pasta according to package directions. Saute shrimp (or chicken*) in butter or olive oil in a large skillet until done, seasoning with salt and pepper. Remove shrimp to a serving bowl; keep warm. In the same skillet, saute mushrooms until tender. Stir in cream. Bring to a boil; reduce heat and simmer, uncovered, for 2 minutes. Stir in cheeses until melted. Add basil and spinach and cook 1-2 minutes or until spinach is wilted. Drain pasta and add to serving dish with shrimp; pour cream sauce over and toss to coat. Sprinkle with pine nuts and serve immediately. Makes 6-8 servings. Recipe adapted from Simple & Delicious magazine.
*If using shrimp and chicken: Saute chicken in skillet first; remove to a serving bowl and keep warm. Then saute shrimp in same pan until done; remove to another serving bowl and keep warm. Proceed with recipe, dividing pasta and sauce evenly between the two serving bowls.