Garlic Bread Shrimp Pasta

Make garlic bread croutons. Cut bread into about 1-inch cubes and spread it in a single layer on a lined baking sheet uncovered. Allow the bread to dry out, this will make your cooking time shorter than if it is a soft bread. I do this in the morning and come back to it in the afternoon. Add 2 tablespoons of olive oil to a mixing bowl, salt, pepper and 1 tablespoon of garlic powder. Toss the cubes of bread in the mixture until everything is well coated. Add more olive oil if you need. Spread onto a prepared baking sheet and broil watching very closely and turning the croutons until golden brown. About 5-6 minutes. Allow to cool and set aside. You can make these ahead of time, store in a zip lock bag until ready to use.

Start a pot of water boiling for pasta. Cook pasta according to the directions on the package.

Slice tomatoes in half longways. Scoop out the membrane and seeds. Dice the tomatoes and set aside.

Add 2 tablespoons of olive oil to a large skillet with sides. Heat on medium and add chopped spinach sautéing for a few minutes. Add the chopped tomatoes in with the spinach, cooking a couple minutes longer. Set tomatoes and spinach mixture aside.

Sauté shrimp in a tablespoon of olive oil, it only takes a couple minutes on each side. Then set aside.

In the same skillet add another tablespoon of olive oil, mushrooms and garlic. Sauté until cooked, about 4-5 minutes. Add in butter allowing time for it to melt, then add flour, whisking and cooking for a couple minutes. Add in white wine, cooking for a few minutes more. After liquid has slightly reduced add in half and half and parmesan cheese whisking until desired consistency is reached.

Add shrimp, spinach and tomatoes back to the skillet. Salt and pepper to taste.

Toss cooked drained pasta in the sauce.

Serve with garlic croutons, cracked pepper, freshly chopped parsley, more parmesan cheese and a lemon wedge. Enjoy!