CREAMY TUSCAN SHRIMP FETTUCCINE - Dish off the Block

Name: CREAMY TUSCAN SHRIMP FETTUCCINE - Dish off the Block
Ingredients: 2 pounds U16/20 shrimp, peeled and deveined; ¼ cup olive oil; 10 garlic cloves, minced; 2 teaspoons lemon zest; 3 tablespoons fresh squeezed lemon juice; 1, 8.5 ounce jar julienned sun-dried tomatoes in oil and Italian herbs; 1 medium onion, chopped; 2 small-medium zucchinis, sliced into ½” thick half moons; 1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend; ½ cup dry sherry; 3 cups heavy cream; 1 ½ teaspoons salt; 1 teaspoon black pepper; ½ teaspoon red pepper flakes; ½ cup grated parmesan cheese (plus more for sprinkling on the finished dish); 2 cups packed baby spinach leaves; ¼ cup packed basil leaves, rough chopped (plus more for garnish); 1 pound fettuccine (or your favorite pasta shape), cooked al dente to package directions in salted water – save ½ cup of the pasta water before draining

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Instructions: Place the shrimp in a small bowl with the olive oil, half of the garlic, the lemon zest, and 1 tablespoon of the lemon juice. Toss to coat and

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Ingredients

2 pounds U16/20 shrimp, peeled and deveined
¼ cup olive oil
10 garlic cloves, minced
2 teaspoons lemon zest
3 tablespoons fresh squeezed lemon juice
1, 8.5 ounce jar julienned sun-dried tomatoes in oil and Italian herbs
1 medium onion, chopped
2 small-medium zucchinis, sliced into ½” thick half moons
1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend
½ cup dry sherry
3 cups heavy cream
1 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
½ cup grated parmesan cheese (plus more for sprinkling on the finished dish)
2 cups packed baby spinach leaves
¼ cup packed basil leaves, rough chopped (plus more for garnish)
1 pound fettuccine (or your favorite pasta shape), cooked al dente to package directions in salted water – save ½ cup of the pasta water before draining