PREPARATION INSTRUCTIONS:
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Season the shrimp. Sprinkle the shrimp with the provided salt & pepper. Toss to coat.
- Boil the pasta. Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente. Before draining, reserve about a cup of the pasta cooking water. Drain pasta through a colander, but don't rinse, and set aside.
- Sauté the shrimp. While the pasta cooks, heat half of provided olive oil in a large skillet over medium-high heat. Add shrimp to the skillet in a single layer and cook for about 1 to 2 minutes per side, or until opaque and just cooked through. Transfer the shrimp to a plate and set aside.
- Sauté the tomatoes. In the same skillet, lower heat to medium and add the remaining half of olive oil. Mince garlic, stir into oil and cook just until fragrant (about 30 seconds), then add halved cherry tomatoes. Saute for 2 to 3 minutes, or until the tomatoes soften somewhat. Add the spinach and stir to wilt. If using, stir in the red pepper flakes.
- Combine and toss. Return the shrimp to the skillet along with the cooked pasta. Add the pesto and a splash of the reserved pasta water. Toss everything together gently to coat, adding more pasta water as needed to reach your desired consistency.
- Finish and serve. Transfer to a serving bowl and top with grated Parmesan and torn basil, if desired.
INGREDIENTS: Shrimp, basil pesto (almonds, basil, olive oil, grated parmesan cheese, lemon, garlic, salt, pepper), spaghetti noodles (sub ingredients), tomato, spinach, grated parmesan cheese, basil leaves, salt, pepper, olive oil, garlic, crushed red pepper flakes.
ALLERGENS: MILK, TREE NUTS, WHEAT, SHELLFISH