SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS

After melting, rinse with cold water in a strainer. To clean shrimp, you will do a small mating knife, but the stylish OXO shrimp cleaning tool makes cooking fast! This is perfect for someone like me who has a dirty story with knife accidents. I'm very embarrassed.

Take the shrimp shampoo and put it into the shrimp, aligning it so that the vein starts in the head. Using a single fluid movement, push the tool through the shrimp [leaving about an inch above the tail] and pull it out, dividing the cortex and removing the vein.

If the shrimp has a very long vein, pull them out as soon as they weaken and expose them.

Ingredients

• 3-4 cups farfalle (bow-tie) pasta
• 8 oz sliced baby portobello mushrooms
• 2.5 oz baby spinach leaves
• 2-3 cloves garlic (minced)
• 6 TBSP homemade or store-bought pesto
• 1/2 cup freshly grated parmesan cheese plus extra to garnish
• 1/4 cup milk or cream
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• a drizzle of olive oil
• a pinch of red pepper flakes [optional]
• salt and pepper to taste
• for the shrimp:
• 21 jumbo shrimp (thawed if frozen)
• 1-2 TBSP butter
• 1/4-1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/4 tsp cajun seasoning blend (optional)
• 1/8 tsp onion powder
• 1/8 tsp paprika
• salt and pepper to taste

Instructions :
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