Shrimp, A&A Artichoke Lemon Pesto and Baby Spinach Fettuccine

pasta with shrimp



1 pound fettuccine

fresh homemade pasta

4 cups fresh baby spinach

1 pound uncooked medium shrimp, peeled and deveined

6 oz  A&A Artichoke Lemon Pesto

fresh artichoke lemon pesto

4 tbsp A&A Garlic Infused Extra Virgin Olive Oil

Garlic Infused Extra Virgin Olive Oil

1/2 teaspoon A&A Italian Seasoning Salt

gourmet seasoned salts



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




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