Shrimp Diane with a Twist (Adapted from Paul Prudhomme's Recipe)

Paul Prudhomme says this makes 2 servings, but once I added my pasta it was more like 5 servings if not more.

1 pound shrimp

6 tablespoons seafood stock

1 and 1/2 sticks unsalted butter

1/4 cup chopped green onion

1/4 cup chopped onion

1/4 cup chopped green pepper

1 tablespoon minced garlic

1/2 pound mushrooms, cut into slices

3 tablespoons chopped fresh parsley

2 tablespoons heavy cream

1/2 cup white wine

1/2 lb. fresh spinach

1 box whole wheat rotini pasta (or whatever type you have)

Seasoning:

3/4 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon black pepper

1/4 teaspoon dried sweet basil leaves

1/4 teaspoon dried thyme leaves

1/8 teaspoon oregano leaves

1/2 teaspoon ground red pepper (I used red pepper flakes, and I like it spicy so I used a bit more than this)

In a large skillet melt 1 stick of the butter over high heat. Add the green onions, onion and green pepper and seasoning mixture and stir well. Add the shrimp and white wine. Saute the shrimp until they turn pink by shaking the pan back and forth. Add the mushrooms and 1/4 cup of the stock and then the remaining 4 tablespoons of the butter in chunks, continue shaking the pan. Add the parsley, heavy cream and the last 2 tablespoons of stock and continue cooking and shaking until all ingredients are mixed well and you have a cream consistency. Add the spinach and wilt. Pour your cooked, drained pasta into the shrimp mixture and toss until the pasta is well coated.