½ cup sliced mushrooms
¼ cup green onions, chopped
2 garlic cloves, minced
½ cup chopped baby spinach
6 oz peeled and deveined shrimp
1 lb angel hair pasta
1 pint of heavy cream
¼ cup rum
1 tablespoon butter
1 tablespoon grated parmesan cheese
Seal salt to taste
- Cook angel hair pasta according to packaging.
- Melt butter in large pan on medium heat. Add and saute mushrooms, garlic and green onions until mushrooms are tender. Add shrimp, sea salt and toss. Once shrimp start to turn pink color add rum and let simmer. Add cream and parmesan. Stir and let simmer to a small froth. Remove from heat. Let stand to allow sauce to thicken.
- Plate pasta, spoon sauce on top. Serve warm.