Fish & Seafood
Red Pesto Shrimp Pasta
Red Pesto Shrimp Pasta
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.
Products Used
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Premium Extra Virgin Olive Oil
$17.00 – $37.00$17.00 – $37.00Select options
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Rose Pinot Nero Balsamic
$17.00 – $37.00$17.00 – $37.00Select options