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Fish & Seafood

Red Pesto Shrimp Pasta

Red Pesto Shrimp Pasta

341 g or 1 package of Al Dente garlic parsley fettuccine pasta (Barrie Olive Oil)

¼ cup sundried tomato pesto (Stonewall Kitchen available at Barrie Olive Oil)

1 lemon

2 tbsp EVOO

2 tbsp Rose Pinot Nero Balsamic Vinegar

3 clove garlic

20 large Peeled and Deveined Shrimp

½ c. dry white wine (Your favourite Pinot Grigio)

3 c. baby spinach

Crumbled feta to taste


Cook Fettuccine as directions read. Toss with the pesto.

Zest the lemon with a zester around 1 tbsp.

Heat the EVOO in a large skillet over medium heat. Add the garlic and zest and cook, stirring, until tender, about 2 minutes.

Increase the heat to medium-high, add the shrimp and cook for 2 minutes. Turn the shrimp, add the wine, and simmer until the shrimp are opaque throughout, about 2 minutes. Toss with the pasta mixture and spinach add a crumble of feta.

Add sliced lemon on the plate.

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