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

pasta with shrimp



fresh homemade pasta

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

fresh artichoke lemon pesto



  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.




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