Fusilli With Shrimp, Mushrooms & Spinach

This is a variation of my other Shrimp Pasta Dish Below.

This can be made with or without the shrimp.

3/4 pound fusilli pasta         
16 large shrimp (cut in pieces)
1/2 cup fire-roasted diced tomatoes
1 cup frozen chopped spinach
1/4 cup olive oil
1/2 cup chicken broth (or veg.broth)
1/4 cup cooking wine
2 frozen garlic cubes (or cloves)
1 can mushroom stems & pcs.
Red pepper flakes
Seasoned salt (or salt of your choice)
pepper to taste              

Parsley Flakes                  

Cook pasta according to directions on box.  In the meantime, Saute garlic in olive oil.  Add mushrooms and seasonings, stirring often.  After 5 minutes, add tomatoes, spinach, wine and broth.  Continue cooking for another 5 minutes.  Add shrimp and cook for 3 to 5 minutes longer until the shrimp has completely turned a salmon color.  Drain pasta and pour shrimp mixture over pasta - toss.  Serve with fresh grated Italian cheese.

Note:  It's hard for me to tell how much of each seasoning I add, because I don't measure.  I just judge according to what I like.  I added enough red pepper flakes for this to be spicy dish.