Shrimp Linguini Florentine


Ingredients:
2 Tablespoons Olive Oil 1 Large Bag of pre-washed fresh spinach 8 oz. sliced fresh mushrooms 1 Teaspoon minced garlic 1 10 ½ oz. Can of Bookbinders Shrimp Bisque soup ½ cup of half and half 1can Del Monte fresh cut diced tomatoes 1pound or more of raw shrimp (peeled and deveined) ¼ cup butter (1/2 stick)

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Directions:

Heat oil in a large pan. Break up spinach into bite size pieces. Sauté spinach and mushrooms until just wilted, and mushrooms are lightly cooked. Add shrimp and cook just until pink. Heat bisque soup mixed with half and half in a separate saucepan. Add soup to spinach mixture. Add butter. Heat until warm. Add diced tomatoes (do not reheat). Pour over 1 lb. Cooked linguini. Serve with grated cheese. Enjoy! Submitted by JoAnne Nichols