Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 pound large shrimp (peeled and deveined)
  • Salt and freshly cracked black pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 large clove garlic (minced)
  • juice of 1 lemon
  • 1 shallot (minced)
  • 1/2 red sweet bell pepper (chopped)
  • 1 cup fresh cooked asparagus (chopped)
  • 2 cups fresh baby Spinach leaves
  • 1/4 cup Sun-Dried Tomato Pesto
  • 2 tablespoons freshly grated parmesan cheese

Instruction

  • In a large skillet over medium high heat, add oil. Sprinkle shrimp with salt, pepper, and cayenne pepper.
  • Add garlic to the skillet and cook for about one minute.
  • Add the shrimp and toss to coat in the oil. Squeeze the lemon over the shrimp. Allow the shrimp to cook until they are bright pink on the outside and the meat is no longer transparent in the center, approximately 1 to 2 minutes more. Remove shrimp. Set aside.
  • Add the shallots and the red bell pepper. Cook for about 5 minutes. Add fresh spinach and cook for about 2 or 3 minutes until the spinach is wilted. Add the asparagus and stir.
  • Add the shrimp back. Pour the Sun-Dried Tomato Pesto over the shrimp and vegetables. Toss to coat. Serve over rice or pasta.