Fettuccini with Shrimp in Creamy Spinach Artichoke Parmesan Sauce

2 c Spinach Artichoke dip

2 c heavy cream

1 tsp salt

1/2 tsp ground black pepper

1/4 c olive oil

1 lb shrimp, peeled and deveined

16 oz Fettuccini cooked until al dente and drained

In bowl, combine dip, heavy cream, salt and pepper. Set aside.

Place 5 qt pan over high heat. Add olive oil and shrimp. Cook, stirring constantly, for 3-5 min, or until just cooked through.

Add cooked Fettuccini and dip mixture to pot. Lower heat and cook, stirring frequently until hot. Serve immediately.

Makes 6-8 Servings