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

Ingredients:

1 pound fettuccine

4 cups fresh baby spinach

1 pound uncooked medium shrimp, peeled and deveined

6 oz  A&A Artichoke Lemon Pesto

4 tbsp A&A Garlic Infused Extra Virgin Olive Oil

1/2 teaspoon A&A Italian Seasoning Salt

Directions

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

BUON APPETITO!!!!

Join us on our Facebook here, so you will know the latest A&A Alta Cucina Italia news, recipes, and more!