1 cup Newman's Own® All-Natural Bandito Salsa (medium or hot)
2 Tbsp fresh lemon juice
2 cloves garlic, minced
½ tsp salt
20 large shrimp, peeled, deveined and tails left intact
1 lb. fettuccini, cooked al dente and drained
lemon wedges and parsley springs
Salsa Pesto:
¾ cup Newman's Own® All-Natural Bandito Salsa (medium or hot)
2 cloves garlic, minced
1 ¼ cup firmly packed, rinsed, stemmed and drained, spinach leaves
½ cup fresh cilantro
½ cup grated parmesan cheese
¾ cup toasted pine nuts
1/3 cup olive oil
Directions
Combine 1 cup salsa, lemon juice, minced garlic and salt in glass mixing bowl.
Rinse shrimp, and pat dry. Thread shrimp onto 4 soaked wooden skewers; grill or broil 5 to 8 minutes or until shrimp is cooked through, turning and basting occasionally with sauce. Keep shrimp and remaining sauce warm.
For pesto, place ¼ cup Newman's Own® Salsa, garlic, spinach, cilantro, parmesan cheese, ½ cup pine nuts and oil in blender. Cover, puree until thick and smooth. Transfer pesto into large bowl; stir in remaining salsa. Add warm fettuccini toss to coat.
Evenly divide fettuccini mixture between 4 individual serving plates. Sprinkle reserved pine nuts over each portion. Serve with lemon wedges and parsley sprigs.
