Ingredients

• 1.1lb pasta, of your choice
• 4 tablespoons butter
• 3 tablespoons FRENCH PANTRY Pesto Parmesan Olive Oil
• 1.5lbs shrimp
• 4 cups spinach
• 3 cloves garlic, minced
• 3 tablespoons FRENCH PANTRY Roasted Garlic and Chive Herb Blend
• 1 lemon, juiced
• ½ cup flat lead parsley, chopped
• 13 oz marinated artichoke hearts, quartered
• ½ cup parmesan

bon COOK Products Used

Directions

1. Boil pasta as directed on instructions, drain and set aside.
2. Before juicing lemon, cut 2 slices and set aside.
3. Using same pan, the pasta was cooked in, heat FRENCH PANTRY Pesto Parmesan Olive Oil, garlic, wine, and half of the butter and sauté over medium heat for 2 minutes.
4. Add shrimp and cook until the shrimp start to turn pinkish.
5. Add spinach, artichokes, lemon juice and FRENCH PANTRY Roasted Garlic and Chive Herb Blend, continue cooking until spinach wilts.
6. Add pasta, parsley and remaining butter then toss until hot.
7. Pour into pasta dish sprinkle with parmesan, garnish with lemon twist and serve!

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