Key West Pasta

• 12 lb garlic and herb fettuccine
• 12 lb of 50/60 raw pink key west shrimp, peeled, devained, rinced and dried
• 2 ounces pine nuts, toasted
• 12 cup olive oil
• 4 ounces sun-dried tomatoes, julien
• 3 garlic cloves, minced
• 6 ounces white wine
• 1 lb Baby Spinach
• 1 lemon
• 8 ounces asparagus (optional)
• 12 cup asiago cheese, shreaded
• sea salt, fresh ground
• black pepper, fresh ground

1. Pour a glass of wine for you.
2. Lightly toast pine nuts over med/low heat tossing ocasionaly.
3. Peel, devein and rince shrimp, pat dry with paper towel.
4. Julien sun dried tomatoes, mince garlic, (if using the asparagus, wash and cut into 1 inch pieces).
5. Cook pasta as directed.
6. Heat half of the olive oil on med heat in 11" saute pan, gently add shrimp (to help prevent splashing of hot oil) Saute for about 1 1/2 to 2 minutes.
7. You may add the asparagus at this time if using.
8. Add in the garlic, toasted pine nuts, sun dried tomatoes, give a good stir, add in the white wine, using a wood spoon or non metal spatula, scrape the good bits off the bottom of the pan.
9. Add the spinach and wilt.
10. Allowing the wine and moisture to reduce down to almost dry.
11. Add in the drained pasta (DO NOT RINCE), remaining olive oil , squeeze lemon over pasta, add salt and pepper to taste, toss all ingredients together and remove from heat.
12. (If pasta looks too dry, you may add more olive oil to taste.
13. ).
14. place each serving in a bowl and top with Asiago cheese.

garlic, pink key west shrimp, nuts, olive oil, tomatoes, garlic, white wine, spinach, lemon, asiago cheese, salt, black pepper

Taken from www.food.com/recipe/key-west-pasta-299603 (may not work)