1/2 of a 10oz package frozen chopped spinach, thawed.
1/2 cup olive oil
1/2 cup butter, softened
1/2 cup walnuts
2 Tablespoons dried basil leaves
2 cloves garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Pasta/Shrimp:
2 Tablespoons olive oil
2 Tablespoon butter
1 pound peeled, deveined uncooked shrimp
1/2 cup dry white wine
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound spaghetti
1/4 cup freshly grated Parmesan cheese
Instructions:
Make sauce: Squeeze moisture from spinach. Add all ingredients to a blender or food processor and mix until smooth. Save for later.
Bring a large pot of salted water to a boil and add pasta. Cook according to package directions.
While water is boiling and pasta is cooking, heat butter and oil in large fry pan over medium heat until melted. Add shrimp and cook for about 2 minutes on each side.
Add wine and lemon juice and cook until liquid is mostly evaporated.
Stir in salt, pepper and pesto sauce and cook until heated through (just a couple of minutes). Keep warm until pasta is done.
When pasta is done, drain and return to pot. Add shrimp mixture and mix well.
Sprinkle with Parmesan cheese and serve immediately.
Nutrition Info Per Serving: Calories 739.9 Total Fat 43.0 g Saturated Fat 13.6 g Polyunsaturated Fat 7.1 g Monounsaturated Fat 18.6 g Cholesterol 191.0 mg Sodium 571.4 mg Potassium 210.0 mg Total Carbohydrate 59.0 g Dietary Fiber 3.7 g Sugars 2.3 g Protein 28.7 g