Creamy Tomato and Mushroom Spaghetti with Shrimp

Happy Monday! I'm here today to share with you the most amazing pasta recipe I've made in a long time. As delicious as anything I've eaten in a restaurant, easy, and elevated enough for company. The only problem is that it's so good, you'll definitely have seconds and then you'll stand over the pot eating forkfuls until there's nothing left. With that in mind you should probably double the recipe. 

Recipe, adapted from Natasha's Kitchen:
(Makes 4 servings)

1 tablespoon olive oil
1 pound raw shrimp, peeled with tails removed
4 medium tomatoes, diced
1 yellow onion, chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh basil, chopped
1 garlic clove, minced
2 tablespoons unsalted butter
1 cup dry white wine
1/2 pound spaghetti (I used brown rice spaghetti)
1/2 cup milk or cream
16 ounce bag or 12 cups of fresh spinach, cooked (either steamed in the bag in the microwave, or sauteed in a pan with a little olive oil. Spinach shrinks a lot so it won't be that much when you're done!)
4 tablespoons grated Parmesan cheese
Salt and pepper to taste

Heat olive oil in a large, deep pan over medium heat. Season shrimp with pepper and saute until cooked through, about 3 minutes. Set aside.
In the same pan, add butter and garlic and cook until melted. Add tomatoes, onion, mushrooms, red pepper flakes, and basil and season with pepper. Cook down for a few minutes. Add wine and cook over medium heat for 10 to 15 minutes. Turn heat to medium-high and cook until most of the wine has evaporated.
Cook pasta according to package directions. Drain and set aside.
Once the sauce is cooked down, stir in the milk and return the shrimp to the pan. Heat sauce until warm throughout. Season with salt and pepper to taste.
In a large bowl or your pasta pot, toss the pasta with the sauce until fully combined. Serve on a bed of cooked spinach and garnish with Parmesan cheese.