Pasta Martella

• P&S Spaghetti
• P&S Grated Locatelli Cheese
• 1 Lb. Medium Shrimp, Peeled and Deveined
• 10-12 Garlic Cloves
• 4 Small Sun-Dried Tomatoes in Extra Virgin Olive oil, Cut into 1/4 inch Pieces
• 6 oz. Fresh Baby Spinach
• 1/2 Tsp. Crushed Red Pepper
• 1 Tbsp. Butter
• Salt & Pepper to Taste

Heat the oil and garlic over low heat in a heavy saucepan until the garlic turns opaque (this should take about 10 minutes). Note: Tilt the saucepan so garlic is covered in oil and is simmering to prevent browning. Take garlic out of saucepan and set aside. Begin boiling water and prepare P&S Spaghetti following directions on package – be sure to use at least a tbsp. of salt in water. Sauté red pepper flakes, sun-dried tomatoes and spinach in mild olive oil for 2-3 minutes at low-medium heat. Add butter, shrimp and garlic and continue simmering an additional 2-3 minutes. Drain the pasta and combine the shrimp and sauce in the pot that you cooked the pasta in and toss until all the Spaghetti is coated. Serve onto warmed plates and top with P&S Grated Locatelli Cheese. Add salt and pepper to season.