PESTO GULF SHRIMP RIGATONI

INGREDIENTS:

• 1 lb Gulf shrimp (washed, deveined, tails removed)
• 3 Tbsp pesto sauce
• 2 Tbsp olive oil
• 3 medium garlic cloves, finely chopped
• 1 lb rigatoni
• 6 oz roasted red peppers, drained
• 2 cups baby spinach leaves
• 2 tsp seafood seasoning
• juice from half of a lemon
• shredded parmesan cheese to taste (optional)
• salt and pepper to taste

DIRECTIONS: 

SHRIMP:
1. Preheat oven to 325 degrees.

2. Devein shrimp, remove tails and rinse under cool water. Dry shrimp on paper towel.

3.Sprinkle seafood seasoning over shrimp and let rest for 5 minutes.

4. Drain and cut red peppers into bite-size portions. Combine olive oil, garlic, pesto, lemon juice and red peppers in large bowl. Toss shrimp in olive oil mixture and pour into a glass dish. Bake for 7-8 minutes, or until shrimp is lightly pink; turn shrimp after about 4 minutes.

PASTA:
1. Bring large pot of water to boil and cook rigatoni as directed on box.

2. Drain and put into large serving bowl. Add spinach. Pour shrimp/pesto/pepper mixture over pasta and combine ingredients.

3. Garnish with parmesan cheese.

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