12 oz shrimp
8 oz dried linguine
3/4 cup chicken broth
1/3 cup dry sherry or chicken broth
2 Tbsp lemon juice
2 tsp Captain Ed’s Seafood Rub
1/4 tsp salt
1/4 c grated Parmesan
2 Tbsp Olive Oil
1/4 c pine nuts
2 cloves garlic, minced
4 oz fresh mushrooms
1 Tbsp butter
4 cups fresh baby spinach

Cook linguini according to package directions; drain. Return to hot pan and cover to keep warm. Meanwhile, in a small bowl combine broth, sherry, lemon juice, and 1 tsp Captain Ed’s Seafood Rub. Set aside. In large skillet cook shrimp, pine nuts, and garlic in 1 Tbsp hot oil over medium heat for 2-3 minutes or until shrimp are opaque, stirring frequently. Remove shrimp mixture from skillet. Add mushrooms and butter to skillet. Cook about 3 minutes or until mushrooms are nearly tender. Carefully add broth mixture. Bring to boiling; reduce heat. Boil gently uncovered for 5 minutes. Return shrimp mixture t0 skillet; heat through. Add remaining 1 tsp olive oil, 1 tsp Captain Ed’s Seafood Rub, 1/4 tsp salt and 1/4 cup Parmesan to linguini and toss. To serve, divide linguini among bowls. Top with shrimp mixture, spinach, cheese and if desired additional pine nuts.