PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Lemon Pesto Spinach with Fettuccine and Shrimp and Onions
Lemon Pesto Spinach with Fettuccine and Shrimp | Print |
Recipe By: Alice Morrow
Lemon Pesto Spinach with Fettuccine and Shrimp
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
- In bowl, mix the pesto sauce, lemon juice and Worcestershire sauce. Blend well. Set aside.
- In large skillet, put olive oil to cover bottom of pan and heat.
- 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.
- Add the pesto mixture to the shrimp mixture. Heat through. Turn heat off until ready to serve.
- Boil noodles in salted water with some olive oil in to keep from sticking. Before draining, save 1 c. of the pasta water.
- Heat up the shrimp mixture and add the pasta water. Gradually add in the noodles.
- Mix well. Plate up in large shallow bowl. Garnish with fresh parmesan cheese. Serve hot.