12 oz. fresh or frozen peeled and deveined medium shrimp or
4 skinless boneless chicken breasts
8 oz. dried linquini or angel hair pasta
3/4 cup chicken broth (If you use chicken instead of shrimp, you'll need another 3/4 cup.)
1/3 cup dry cooking sherry
2 tbsp. lemon juice
1/4 tsp. crushed red pepper
1/4 tsp salt
1/4 cup pine nuts (toast on medium heat with a little olive oil and stir constantly)
2 cloves garlic, minced
1 tbsp. olive oil
1 1/2 cups sliced fresh mushrooms (2 sm. cans)
1 tbsp. butter
4 cups fresh baby spinach leaves
1/4 cup freshly grated Asiago cheese (can use Parmesan or Romano)
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. OR Cut chicken in bite size pieces and simmer in 1/2 cup to 3/4 cup chicken broth until done. Cook linquini according to package directions; drain. Return to pan; cover and keep warm.
In small bowl, combine 3/4 cup broth, sherry, lemon juice, crushed red pepper and salt.
In a large skillet, cook shrimp, 1/4 cup roasted pine nuts and garlic in oil over medium heat 2 to 3 minutes or until shrimp are opaque. (If you use chicken, add your cooked chicken.) Remove shrimp/chicken mixture from skillet. Add mushrooms and butter to skillet; cook 3 minutes until almost tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 5 minutes. Return shrimp/chicken mixture to skillet; heat through.
Add shrimp/chicken mixture and spinach to pasta and toss. Top with cheese and additional pine nuts.