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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 lb. uncooked medium shrimp, peeled and deveined
- 1 pkg. knorr red bell pepper pesto sauce mix
- 1 cup water
- 2 cups frozen chopped spinach, thawed and squeezed dry
- 8 oz. pasta (your favorite, cooked and drained)
- 1/2 cup feta cheese (optional)
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Directions
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp almost turn pink. Stir in Knorr® Red Bell Pepper Pesto sauce mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, 3 minutes or until shrimp turn pink.
- Toss sauce, spinach and hot pasta in large serving bowl. Top with cheese.
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