Shrimp Portofino

1 oz Clarified Butter
1 oz EVOO
2 oz Button mushrooms sliced
1 clove of Garlic, crushed and fine diced
½ oz of shallots fine dice
4 21-25 shrimp peeled and deveined
1 oz spinach
¼ oz toasted pine nuts
Pinch sea salt
Pinch fresh ground black pepper
1 Tblspn of fresh lemon juice
1 oz white wine
½ oz heavy cream
3 oz whole butter
1 oz chopped parsley
6 oz of capellini pasta, par cooked

Begin by heating your sauté pan over med high heat.
Add clarified butter and Extra Virgin Olive Oil.
While butter and oil mixture warm up, crush and dice your garlic clove.
Add diced garlic, shallots and mushrooms to the pan and sauté until all items begin to soften.
While this is happening, add your al dente cooked pasta to a sauce pan of simmering salted water.
Add your shrimp, spinach, and toasted pine nuts to your sauté pan of garlic, shallots and mushrooms and toss to ensure even cooking.
Add a pinch of sea salt and a couple of grinds of black pepper to your taste of course.
Deglaze the pan with white wine and lemon juice.
Add a splash of cream and begin to whisk in chilled butter till a slightly thick and creamy sauce forms. Pull pasta from water and drain thoroughly.
Place pasta in your pasta bowl and pour the contents of your sauté pan over the top.
Garnish with a sprinkling of fresh chopped parsley.
Enjoy a fun and savory summer pasta dish with anyone in arms reach.