Southwest Shrimp Pasta

Let's be realistic, life is crazy!  The vast majority of the time I make completely homemade meals, but sometimes the day gets away on you and you just have to find something quick while the kids are grumbling about how hungry they are.  This is my go to dish during the work week or if you simply just pressed for time.  The main ingredient is Philadelphia cooking cream.  It is a relatively new product that can be found by the cream cheese at the grocery store.  Each variety is loaded with flavor and just the trick for a quick meal.  The longest part of making this pasta is boiling the noodles, but if you multi-task well, there is always laundry and picking up that can by done while waiting for the water to boil!

8 oz of raw Shrimp- make sure they are deveined.  I used 31/40 but can use larger if you prefer
1 Bell Pepper- I like red best
Mushrooms- your favorite, one container of button or about 2 portabellos
Handfull of baby spinach
1/2 box of whole grain linguine- I used Ronzoni Healthy Harvest (13.25 oz)
1 tsp minced garlic- I prefer an organic chopped, can use fresh if you prefer
olive oil- one swirl around the pan for sauteeing the shrimp
1 tsp garlic salt
1/2 tsp cumin
1/2 tsp cajun seasoning
10 oz container of Philadelphia Cooking Cream Sante Fe Blend
Parmesan Cheese to garnish (optional)

Start by boiling, cooking and draining your pasta. ( to Al Dente)  Feel free to rinse the pasta when it is finish, but save about a cup of the boiled water solution for later. While the pasta is cooking  I cut up my mushrooms and peppers, whatever style you like most. Clean the shells off the shrimp and place in a skillet for sauteeing.  Use a deep enough skillet that you have room to toss the pasta in later. Keep your burner on low. Swirl the olive oil around the bottom of the skillet just so it is coats the bottom, add garlic, garlic salt, cumin, cajun seasoning, and shrimp.  Turn the shrimp every few minutes to cook both sides.  Shrimp cooks very quickly and once it is pink it is done.  After the shrimp is cooked through add your mushrooms and peppers.  I prefer my peppers still with a little bit of crunch so I don't let them sautee for very long, but cook to taste.  Add the cooking cream to the shrimp and veggies and stir.  Next add that cup of saved boiled pasta water to the skillet as well.  There is something about the starchy pasta water that makes the difference. 
Now add about a handful of baby spinach to the skillet.  Spinach also cooks very quickly.  You can add more or less spinach to your liking.  For whatever reason, my 3 year old loves spinach so I pack it into my dishes!  Now add the pasta and stir everything together.  You can let everything combine in the skillet for about 5-7 minutes or so, so that all the flavors blend.
Tranfer to a serving dish, garnish with a little parmesan, serve and enjoy!  Hope you like it.