Ruby Red Grapefruit Shrimp with Linguini

Have you tried our new Ruby Red Grapefruit with White Balsamic Vinegar? The vinegar has a great flavor with lots of possibilities. In this recipe, the new white balsamic vinegar is paired with our Artichoke Hearts Linguini, baby spinach, and olive oil.

Ingredients:   serves 4
1 lb - shrimp
1 12 ounce package - Pastamore Artichoke Hearts Linguini
2 Tbsp - Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp - olive oil
2 cups - baby spinach
1/4 tsp - garlic powder
To taste - salt and black pepper
As needed - water

Directions:
1. Peel and devein shrimp.

2. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Artichoke Hearts Linguini.

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 2 Tbsp Pastamore Ruby Red Grapefruit with White Balsamic Vinegar and 1/2-1 cup water. Cook for 2-4 minutes. Add baby spinach and stir. Season to taste with salt and black pepper.