Cook the penne pasta according to the instructions on the package for "Al Dente".

When you drain the pasta, reserve about 1/2 cup of pasta water for later.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook on both side until the shrimp turns pink, about 2-3 minutes per side. Be careful not to overcook them.

Remove the cooked shrimp to a plate.

In the same pan, add 2 tablespoons of olive oil and the mushrooms. Season with salt and pepper. Stir occasionally until they are tender.

Add the shallots and cook for about 1-2 minutes. Then add the garlic. Stir and cook for only about 1 minute.

Pour in the white wine and deglaze the pan. Use your utensil to scrape the brown bits from the pan to incorporate in the sauce. They have lots of flavor.

Add the spinach and cook until it is completely wilted, about 2 minutes.

Now add in the pasta water, cream and parmesan cheese and stir in. Bring it to a boil and reduce to a simmer for about 5 minutes. Add the basil and butter.

(Optional Step - if you would like a little heat to the meal, add in the crushed red pepper flakes at this time.)

Return the shrimp to the pan and add in the pasta. Stir until everything is coated with the sauce.

Garnish with fresh parsley and fresh parmesan cheese.