1 pound fettuccine
4 cups fresh baby spinach
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon A&A Italian Seasoning Salt
- Cook fettuccine according to package directions or until cooked al dente; stirring to ensure pasta separates.
- In a large skillet pan, saute the spinach in A&A Garlic Infused Olive Oil for 2-3 minutes.
- Add the shrimp, A&A Italian salt; saute for 2-3 minutes or until shrimp turn pink.
- Drain fettuccine and add to skillet.
- Add A&A Artichoke Lemon Pesto and toss to coat.
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