Shrimp with lemon cream sauce

This is a shrimp dish that I served over a parmesan risotto with a side of roasted garlic spinach. We drank a bottle of Stump Jump, which is a Grenache/Shiraz/Mourvedre blend (~$11). First I attempted to roast the garlic...this did not turn out so well. First took the skin off the cloves (which I think was my mistake), and placed on a baking sheet with olive oil. I placed them in the oven on 400 degrees for 30 minutes. They came out kind of burnt and I extracted the insides. Next time I will not attempt to bake individual skinless cloves, actually I probably won't bother roasting the garlic again for the spinach as it's more trouble and time consuming than it's worth. Anyway, here's the recipe:

Risotto
Lundberg Risotto - Creamy Parmesan (Whole Foods or Dekalb Farmer's Market)
*Takes ~25 minutes to make

Spinach
Bag of baby organic
1 Tbls extra virgin olive oil
1/2 Tbls margarine
Roasted garlic cloves
Salt & Pepper

*Heat olive oil over medium heat in skillet and add spinach. Once spinach reduces about
halfway add garlic cloves and margarine. Once done, add salt and pepper to taste.

Shrimp
1 lb medium shrimp
2 minced shallots
1-2 Tbls minced garlic
~ 1 Tbls Herbes de Provence
~1/4 Cup Light Cream
White cooking wine (maybe 1/8 cup?)
4 chopped green onions
Fresh basil
Pakage of mixed mushrooms (Crimini, Shitake, and Oyster), any mixed package will do
Lemon juice (1/8 cup?)
Freshly Grated Parmesan
Salt & Pepper

*Peel and depoop shrimp. Over Medium/Medium Low heat, melt margarine in skillet and add mushrooms and shallots. Saute in pan for about 2 minutes. Add lemon juice, white wine, and light cream. Stir (you might want to taste sauce at this point). Add basil, green onions, Herbes de Provence, Salt & Pepper, garlic, and shrimp. Cook while stirring occasionally for about 5 minutes (until shrimp is done). Once shrimp are almost done, add a small handful of freshly grated Parmesan cheese.