• Before starting, bring a large pot of salted water to a boil over high. 
• Wash and dry all produce.
• Once water is boiling, add linguine. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. 
• Strain linguine, then return to the pot, off heat.

• Meanwhile, peel, then finely chop shallot.
• Thinly slice mushrooms.
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 2-3 min, stirring often, until softened. 
• Add mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook for 2-3 min, stirring occasionally, until mushrooms begin to soften. 
• Add soy sauce. Cook for 2-3 min, stirring often, until mushrooms are tender. Season with pepper. 

• Reduce heat to medium.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Stir in cream cheese into mushroom-shallot mixture. Cook for 1-2 min, stirring often, until cream cheese melts.
• Add cream and shrimp. Cook for 3-4 min, stirring often, until sauce thickens slightly and shrimp are firm and opaque.**
• Add spinach. Stir for 1-2 min, until wilted.

• Pour mushroom-shrimp Alfredo sauce into the pot with linguine, then toss to combine.

• Divide shrimp and mushroom Alfredo linguine between bowls.
• Sprinkle with Parmesan.
• Sprinkle chili flakes over top, if you like.

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Add shrimp to the pan, along with cream. Cook for 3-4 min, stirring often, until sauce thickens slightly and shrimp are firm and opaque.** Follow the rest of the recipe as written.