Directions

• Prepare pasta according to package directions, making sure that you salt the water the pasta cooks in. Drain pasta.
• Preheat a large skillet. Drizzle with 1 Tbs olive oil and add fresh spinach. Sauté until wilted. Add to your food processor.
• Add pine nuts and basil to the spinach in the food processor. Pulse while adding olive oil, about 1/4 cup, until you have a good consistency.
• Add salt, pepper, lemon zest, and garlic powder to shrimp. Add 1 Tbs olive oil to the pan you sauteed the spinach in. Cook the shrimp over medium-high heat to get them slightly caramelized.
• After you have cooked all the shrimp, you should have lots of yummy brown bits on the bottom of the pan; de-glaze the pan by adding the white wine. Scrape up as much of the brown bits as possible.
• Add cream and heat through (you may have to add more cream to get a smooth consistency).
• Remove pan from heat. Add pesto to white wine cream sauce. Stir to combine. Add pasta and peas and combine well. Serve shrimp on top of pasta.