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Submitted by: Dani Simmers from Kendallville, IN
Originally shared on the web 11/11/2013

12 oz. pkg. garlic & herb fettuccine pasta, uncooked
2 T. olive oil
1 lb. cooked medium shrimp
1 lb. sliced mushrooms
2 T. garlic, minced
10 oz. pkg. fresh spinach, thinly sliced
2 c. tomato sauce
2 T. chicken soup base

Cook pasta according to package directions, drain. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté shrimp, mushrooms, garlic and spinach for several minutes, until mushrooms are tender and spinach is wilted. Remove mixture to a bowl with a slotted spoon, reserving drippings in skillet. Add tomato sauce and soup base to drippings. Stir well and bring to a boil. Return shrimp mixture to skillet and heat through, add cooked pasta and toss together. Makes 6 servings.