The Olive Bin

Citrus Shrimp with Artichoke Rosemary Linguini

Peel and devein shrimp. Heat a large pot of water on the stove over high heat. Once boiling, add pasta. Heat large pan on the stove over medium heat. Once hot, add olive oil and shrimp. Cook for 2 minutes and flip. Season with garlic powder and to taste with salt and black pepper. Cook for 2 minutes. Cook pasta until al dente and drain using a colander. Add to shrimp along with balsamic vinegar and 1/2-1 C water. Cook for 2-4 minutes. Add baby spinach and stir. Season to taste with salt and black pepper.
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Ingredients

1 lb shrimp

1 package of The Olive Bin's Artichoke Rosemary Linguini

2 T of The Olive Bin's Grapefruit or Sicilian Lemon Balsamic Vinegar

1 T of The OliveBin's Rosemary Olive Oil

2 C baby spinach, fresh
1/4 tsp garlic powder
Salt and black pepper, to taste
Water, as needed

Directions

  1. Peel and devein shrimp.
  2. Heat a large pot of water on the stove over high heat. Once boiling, add pasta.
  3. Heat large pan on the stove over medium heat. Once hot, add olive oil and shrimp. Cook for 2 minutes and flip. Season with garlic powder and to taste with salt and black pepper. Cook for 2 minutes.
  4. Cook pasta until al dente and drain using a colander. Add to shrimp along with balsamic vinegar and 1/2-1 C water. Cook for 2-4 minutes. Add baby spinach and stir. Season to taste with salt and black pepper.

Associated Products

Artichoke Rosemary Linguini
Artichoke Rosemary Linguini
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Grapefruit White Balsamic
Grapefruit White Balsamic
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Rosemary Olive Oil
Rosemary Olive Oil
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Sicilian Lemon White Balsamic
Sicilian Lemon White Balsamic
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