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Lemon Garlic Biancolilla Shrimp

February 28, 2022

Use our buttery Biancolilla for a fresh and silky pasta condiment of shrimp, garlic, lemon, and parsley. An elegant dish for two on a weeknight.

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Lemon Garlic Biancolilla Shrimp

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Category

Pasta

Servings

2

Our Biancolilla Extra Virgin Olive Oil shines in this elegant and simple pasta with shrimp.

Author:

Olio Taibi

Image of Lemon Garlic Biancolilla Shrimp

Ingredients

  • 3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil, divided

  • 8 oz medium or large shrimp, shelled and deveined

  • 2 large fat garlic cloves, very thinly sliced

  • Big pinch red pepper flake

  • 2 tsp lemon zest

  • 2 TBS fresh squeezed lemon juice

  • 1/4 cup chopped parsley

  • 4-6 oz long pasta of choice (linguine or spaghetti)

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Directions

  1. After prepping sauce ingredients cook pasta per package instructions, and make sauce while pasta cooks.

  2. Heat 2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a large skillet over medium high heat until shimmering.

  3. Add shrimp, and cook, stirring frequently, until pink and curled, about 2-3 minutes.

  4. Remove shrimp to a plate with slotted spoon.

  5. Add garlic and red pepper flake and cook for a couple minutes until garlic is golden, but not brown.

  6. Add lemon zest and lemon juice and parsley. Simmer for a moment to reduce lemon juice by half.

  7. Return shrimp and any accumulated juices to pan. Turn off heat.

  8. Drain pasta, add to pan with sauce. If a bit dry, add a splash of pasta cooking water.

  9. Toss pasta and sauce to coat, swirl in remaining 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil.

Recipe Note

If you don't have pasta, pile the sauced shrimp on top of thick sliced toasted or grilled bread.

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