Prep: 15 min., Cook: 9 min.
Peel shrimp; devein, if desired.
Prepare rice according to package directions.
Sauté mushrooms and garlic in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until mushrooms are golden. Stir in cream cheese, and cook, stirring constantly, 30 seconds or until melted. Stir in shrimp, spinach, and 1/4 cup water; cook 2 minutes or until thoroughly heated. Fold in rice, lemon juice, and up to 1/4 cup additional water, if necessary, for desired consistency. (Mixture should be creamy.) Sprinkle with Parmesan cheese, and serve immediately.
I would say this recipe calls for a 3 1/2. For flavor and hearty-ness, a four! For diet, a 3! I would not recommend this meal for a night that heavy appetizers have been served because this is very very filling!
