Palmina Winery Spicy Red Pesto with Shrimp

Ingredients For the Pesto:
1 cup red bell peppers, marinated and roasted
1 tablespoons fresh oregano (optional)
2 cloves garlic, chopped
2 tablespoons pine nuts, toasted
2 tablespoons feta (crumbled)
2 tablespoons extra virgin olive oil
1 lemon, juiced
1 teaspoon Palmina Chipotle Oil

Ingredients For the Pasta Dish:
1 package squid ink pasta
1 tablespoon Palmina Chipotle Oil*
1 medium shallot, chopped
1 pound raw shrimp, deveined and peeled
1 tablespoons capers
3 cups baby spinach, washed and roughly chopped
1/4 cup Rosato, recommended: the Palmina Botasea
1 teaspoon lemon zest + extra for garnish
2 tablespoons Italian flat leaf parsley, chopped

*You can adjust the heat of the dish by adding more Chipotle oil, if desired.

Directions For the Pesto:
Place all the pesto ingredients into a food processor and puree. Set aside.

Directions For the Shrimp:
Bring a large pot of water to boil for the pasta. Next, heat the chipotle oil in a large sauté pan and sauté the shallots until soft. Add shrimp and capers to the pan and continue cooking until the shrimp begin to turn pink. Add the spinach, and toss the ingredients until the spinach leaves begin to wilt. Add the pesto to the pan and toss to cover the shrimp. Finally, add the Rosato (recommended: the Palmina Botasea) to the mixture and simmer for 5 - 10 minutes.

While the pesto and shrimp are simmering, cook the pasta according to the package instructions. Drain the pasta and add
the pesto/shrimp mixture to bottom of a large pot. Add in the pasta and lemon zest. Toss together and cook for another 2-3 minutes. Season with salt and pepper to taste. Arrange on a plate and top with lemon zest and parsley.

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