Lemon Pesto Spinach with Fettuccine and Shrimp
 
 
Lemon Pesto Spinach with Fettuccine and Shrimp
Recipe By:
Ingredients
  • 1-2 lbs. medium to large shrimp, peeled, deveined
  • 1 large Vidalia onion, cut in quarters, then separate the layers
  • Olive oil
  • 1 c. pesto, or more
  • ½ c. fresh lemon juice
  • 1 T. minced garlic
  • 1 pt. cherry tomatoes, cut in half
  • ¼ c. Worcestershire sauce
  • Kosher salt, black pepper and garlic powder
  • 1 (12-16 oz.) bag of spinach fettuccine noodles
  • Fresh grated parmesan cheese
Instructions
  1. In bowl, mix the pesto sauce, lemon juice and Worcestershire sauce. Blend well. Set aside.
  2. In large skillet, put olive oil to cover bottom of pan and heat.
  3. Place the layers of onion in the oil and start to sauté. After about 2 minutes add the seasoned shrimp and cook until pink. Add garlic and cherry tomatoes and cook for another minute or two.
  4. Add the pesto mixture to the shrimp mixture. Heat through. Turn heat off until ready to serve.
  5. Boil noodles in salted water with some olive oil in to keep from sticking. Before draining, save 1 c. of the pasta water.
  6. Heat up the shrimp mixture and add the pasta water. Gradually add in the noodles.
  7. Mix well. Plate up in large shallow bowl. Garnish with fresh parmesan cheese. Serve hot.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/lemon-pesto-spinach-with-fettuccine-and-shrimp-and-onions/