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Ingredients Jump to Instructions ↓

  1. 1/2 box fusilli or rotini, cooked according to package.

  2. 2 tbsp olive oil

  3. 1/4 cup chopped onion

  4. 4 cloves garlic , minced

  5. 41-50 count Wegmans frozen peeled & deveined uncooked shrimp , thawed

  6. 3/4 cup Italian Classics sun-dried tomato es, thinly sliced

  7. 1 jar/can artichoke hearts, quartered

  8. 1 pkg baby spinach salt & pepper to taste

  9. 4 tbsp parmesan cheese

  10. 2 tbsp lemon extra virgin olive oil

  11. 2 tbsp fresh basil , chopped

Instructions Jump to Ingredients ↑

  1. Add oil to large frying pan on MEDIUM-HIGH. Add onion & garlic. Cook, stirring, about one minute until softened. Add shrimp, tomatoes, & artichokes. Cook, stirring, for about 4 minutes until shrimp is completely pink. Add spinach; season with salt & pepper (spinach will shrink down). Stir in cooked pasta and 2 tbsp of the parmesan. Stir well. Drizzle with lemon oil and sprinkle on remaining cheese. Fold in chopped basil.

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