Spinach Trenette Agata(Pasta)

Cook pasta to al dente and drain.

In large skillet, melt butter over medium-high heat and saute shrimp for 2 to 3 minutes or until shrimp are firm and opaque.

Remove shrimp; set aside. Add tomatoes and mushrooms to skillet and saute for 5 minutes. Stir in brandy, basil, salt and pepper.

Add cream and cook until sauce is reduced by 1/3, about 5 to 7 minutes.

Stir in Parmesan. Reduce heat to low and add shrimp to sauce.

Stir for 1 to 2 minutes to heat shrimp.

In heated serving dish, pour sauce over warm pasta, toss gently and serve.