Spinach, mushroom and Shrimp pasta

This recipe is slightly adapted from Paula Deen's Company Shrimp.  It is so delicious and quick but definitely fancy enough for a dinner party.

Ingredients
1/2 cup (1 stick) butter
2 cups sliced baby bella mushrooms
1/4 cup chopped onion
5 cloves garlic, minced
2 cups heavy whipping cream
3/4 cup white wine
1/4 cup fresh lemon juice
1 teaspoon Italian seasoning
 dash or two cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
2 cups fresh spinach
1 (16-ounce) package penne pasta, cooked
1/2 cup freshly grated parmesan cheese


Directions
In a large skillet, melt the butter over medium heat. Add the mushrooms, onions, and garlic. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Stir in the cream, wine, lemon juice, Italian seasoning, cayenne pepper, salt and pepper and simmer until slightly thickened, about 8 minutes. Mix in the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 minutes. Add the spinach and cook for 1 minute until it is wilted.

In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat. Sprinkle with the cheese.  I usually add another big squeeze of lemon over the top too.