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Sautéed shrimp & spinach w/bow tie pasta

Source of Recipe

Nakano Vinegar


List of Ingredients

12 oz. bow tie or penne rigate pasta
1 Tbsp. olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
1/2 tsp. each dried basil and oregano
12 oz. medium shrimp, peeled and deveined
6 to 8 cups baby spinach leaves (5 to 6 oz.)
1/4 cup NAKANO Seasoned Rice Vinegar–Roasted Garlic, Red Pepper, or Basil & Oregano
Salt and pepper


Recipe

Cook pasta as package directs; drain and keep warm. Heat olive oil in same pan used for pasta. Add onion, garlic, basil, oregano, and shrimp. Cook about 2 minutes or until shrimp turns pink and opaque. Add spinach and Nakano Seasoned Rice Vinegar to pan. Stir and cook very briefly, about 30 seconds. Add pasta; heat through. Serve immediately. Season with salt and pepper to taste. Serves 4.

Per serving: 473 calories; 26g protein; 77g carbohydrate; 6g fat; 105mg cholesterol; 125mg sodium