Carrabba's Pasta Rambo

12 tbsp cold unsalted butter
2 tbsp yellow onion, minced
2 garlic cloves, minced
1/3 cup dry white wine
3 tbsp lemon juice
1lb linguine
2 tbsp olive oil
10 oz sliced white mushrooms
1lb medium shrimp, peeled, deveined
1 cup spinach leaves, stemmed, washed, chopped
2 plum tomatoes, seeded and diced
2 tbsp chopped fresh basil
salt and pepper to taste
Parmesan Cheese

For lemon sauce, melt one tablespoon butter in a skillet on medium.
Stir in 2 tablespoons onion and 2 garlic cloves minced and let it cook for about 3 minutes.
Add 1/3 cup wine and 3 tablespoons lemon juice. Bring to a boil.
Cook until liquid reduces to two tablespoons, 3 minutes.
Reduce heat to low. Whisk in remaining 11 tablespoons of butter one piece at a time.
The butter should soften into an emulsified sauce in 3 minutes.
Season with salt and pepper. Remove from heat.
Sauce can be stored at room temperature for up to two hours.
Cook pasta in boiling salted water until al dente.
Heat one tablespoon oil in skillet on medium-high.
Stir in mushrooms, 5 minutes. Transfer to bowl.
Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1-1/2 minutes.
Stir in chopped spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan.
Stir in lemon sauce and basil. Reduce heat to low.
Stir sauce 30 seconds. Season with salt and pepper.
Drain pasta; return to pot. Stir in sauce.
Serve with parmesan and fresh basil.