INGREDIENTS
24 jumbos
shrimp
3 cups
mushrooms
1 1/2 tbsp
roasted pine nuts
6 handfuls
spinach leaves
6 cups
vermicelli pasta
4 tbsp
butter
2 tbsp
garlic
1 tbsp
shallots
1 tbsp
garlic
1/2 cup
wine
1 cup
heavy cream
1/2 cup
lemon juice
1/8 tsp
pepper
2 sticks
butter