Instructions: Prepare linguine according to the package directions; drain.

Meanwhile, in a large skillet melt butter and add green onions and white wine. Cook until liquid is reduced, but do not brown, about 3 minutes.

In a medium saucepan over medium-low heat steam spinach in a small amount of salted water until wilted; remove and drain. Add to butter mixture.

Stir in pasta, tomato, mushroom, basil and shrimp. Toss until well mixed and cook until shrimp is pink, 3 to 5 minutes. Serve immediately to prevent the shrimp from getting tough.

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