Lemon Pasta with Shrimp from Covington Oil & Vinegar

Shrimp & Artichokes with Lemon Pesto

Marinate shrimp in 1 tbsp lemon oil while preparing pasta according to directions.

DO NOT overcook pasta.

Sauté shrimp and garlic in remaining lemon olive oil till slightly pink, add pesto,

artichoke hearts and pine nuts. Stir and heat thoroughly. Fold in lemon pasta till

mixed and serve.

Garnish with finishing salt and arugula.

- 1 package Lemon Tube Pasta

- 3 tbsp Lemon Olive Oil

- 1 lb. peeled & deveined shrimp

- 2 tbsp minced garlic

- 4 Artichoke Alla Contadina hearts quartered

- 1 tbsp pine nuts

- 1/4 grated parmesan cheese

- 1/2 tsp Fleur de Sel Zest of Lime

- Arugula for garnish