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Toast the pinenuts in the oven at 350 degrees for 2 minutes. Pay attention that they don’t burn, pinenuts toast quickly.
Boil the vermicelli in salted water until al dente, according to instructions on the box. Drain, rinse with cold water and set aside.
On a med-high heat and in a very large sauté pan, heat the EVOO until it shimmers. Add the garlic and the shallot and sauté until translucent. Next, add the mushrooms and allow the mushrooms to get a little color on them before adding the shrimp. Shrimp and sauté until it turns pink. Add the spinach and cover the pan. Allow the spinach to wilt, then remove entire sauté pan from the heat and set aside.
In a dry saucepan, add 1 cup of dry white wine. Allow the alcohol to burn off and add the lemon juice. Slowly add the heavy cream and whisk constantly to prevent the cream from separating. Add the white pepper and cracked pepper. Stir and bring to a light simmer making sure not to scorch the bottom or burn the cream mixture. Once the cream mixture is simmering, add the butter and continue to whisk until mixture is creamy. Bring the cream sauce back to the shrimp and spinach mixture and pour in. Add in the al dente pasta and toss all ingredients together until the pasta is well-coated and heated through.
Serve with the Tavern on the Green Caesar Salad and Enjoy!