Shrimp with mushrooms and spinach

At dinner last Sunday, we ran into difficulty publishing an entry on the blog.
    So, this was the main course.
       2-3 Lbs. shrimp coarsly chopped
       1/4 cup olive oil
       1/4 cup finely diced pancetta
       6-10 cloves garlic finely chopped
       12 oz. white mushrooms thinly sliced
       A bag of spinash washed and stemmed
       1 cup chicken stock
       Black pepper to taste
       1 cup + gratted romano cheese
   Saute shrimp in a pan till not quite cooked through and set aside.
   In a pan or pot large enough to hold all ingredients before the spinach gets wilted, heat olive oil and pancetta till the pancetta just starts to turn golden brown. Then add mushrooms and cook till soft, add garlic and cook for about another minute or two. Add the stock and spinach and cook covered, tossing occasionally till spinach is wilted. Add shrimp and heat through. Toss with a pound  cooked pasta, the romano cheese and black pepper.