1 lb. peeled and deveined shrimp, medium or large
2 Tbsp. Agricola Giovani Lemon Oil Anphora, divided use
1 Tbsp. plus 2 tsp. minced garlic
1 Tbsp. Italian seasoning blend
12 to 16 oz. Rummo Pasta, variety of your choice
2 Tbsp. butter
1/2 c. shredded Grana Padano Cheese
1 bag (5 oz.) fresh baby spinach
Toss shrimp with 1 Tbsp. lemon oil, 2 tsps. garlic and Italian seasoning; set aside 10 to 15 minutes.
Meanwhile, cook pasta in boiling, salted water according to package directions; drain well. Melt butter in the same cooking pot; add remaining 1 Tbsp. lemon oil and 1 Tbsp. garlic. Sauté garlic 1 or 2 minutes. Add hot pasta and cheese; toss to mix. Cover to keep warm.
Heat a large skillet over medium-high heat 3 minutes. Add shrimp; cook 2 or 3 minutes or until shrimp begin to curl, scooping and turning continuously. Remove skillet from heat. Add spinach; toss with hot shrimp to wilt. Serve shrimp and spinach with pasta.
No Nutritional Information Available