Directions:
1. Cook the Spaghetti:
- Bring a large pot of lightly salted water to a boil. Cook the spaghetti until tender yet firm, about 12 minutes. Drain and keep warm.
2. Prepare the Shrimp:
- In a large skillet over medium heat, melt butter. Add minced garlic and cook until fragrant (about 1 minute). Add shrimp and cook until they turn bright pink on the outside and the meat is opaque (2 to 3 minutes). Remove shrimp and garlic to a plate.
3. Sauté Onion and Mushrooms:
- In the same skillet, add diced onion and sliced mushrooms. Cook until softened (5 to 7 minutes).
4. Deglaze with White Wine:
- Pour in white wine and cook until reduced by half (2 to 3 minutes).
5. Add Sun-Dried Tomatoes:
- Stir in sun-dried tomatoes and cook for an additional 1 to 2 minutes.
6. Introduce Spinach and Half-and-Half:
- Reduce heat to low. Add baby spinach and half-and-half; cook until spinach wilts (2 to 3 minutes).
7. Melt Parmesan Cheese and Season:
- Stir in Parmesan cheese and Italian seasoning; simmer until the cheese has melted (about 3 minutes).
8. Adjust Sauce Thickness (Optional):
- If the sauce needs thickening, mix water and cornstarch in a small bowl. Add the mixture to the center of the skillet, letting it simmer and stirring quickly until the sauce thickens.
9. Reincorporate Shrimp:
- Add the cooked shrimp back to the sauce and cook until reheated (about 1 minute).
10. Serve and Garnish:
- Serve the luscious sauce over the prepared pasta. Top it off with a sprinkle of freshly chopped parsley for an extra burst of flavor.
