Linguine and Shrimp with Butter Sauce

Here's a meal that quick enough to cook after work and elegant enough to serve to guests.

1 (16-ounce) package linguine, or other long pasta
1 cup butter
2 tablespoons chopped green onions
2 tablespoons white wine
1 cup spinach, rinsed and stemmed
1 tomato, chopped
1 cup sliced mushrooms
2 tablespoons chopped fresh basil
2 pounds shrimp, peeled and deveined

1. Prepare linguine according to the package directions; drain.
2. 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.
3. 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.
4. 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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