Add peeled and deveined shrimp to a medium sized mixing bowl.
Toss with 1 tbsp. Calabrian Pesto Olive Oil, 2 tbsp. Sicilian Lemon White Balsamic, salt & pepper to taste. Set aside to marinate for 15 - 20 minutes.
While the shrimp marinates, bring a large pot of water to a rolling boil and salt generously.
Cook pasta according to instructions on package (usually 9-12 minutes).
While the water is being brought to a boil, bring a skillet to medium high heat.
Once heated, add the shrimp, cooking about 2 minutes each side, or until they're just barely opaque pink/white. (They will have an additional minute or two of cooking time later on, so try not to overcook!) Remove from pan and set aside.
Add an additional 1 tbsp Calabrian Pesto Olive Oil to the skillet and sauté the garlic and onion over medium heat until translucent, about 4-5 minutes.
Add in the peppadews for 1-2 minutes just to heat them up.
Once the pasta is ready, drain and reserve 1 c of the pasta water.
In the skillet on medium heat, add 1 tbsp. Calabrain Pesto Olive Oil, 2 tsp. Sicilian Lemon White Balsamic, heavy cream, stock & parmesan cheese. Stir gently until combined.
Add 1-2 tbsp of the reserved pasta water at a time until the sauce just starts to thicken.
At this point, taste the sauce and add salt & pepper as needed.
Add pasta, shrimp and spinach into the skillet, toss until all ingredients are coated in the sauce and toss until the spinach is wilted.
Remove from heat and serve immediately with a healthy garnish of fresh parsley. Enjoy!