Rated 5.0 stars by 1 users
Our Biancolilla Extra Virgin Olive Oil shines in this elegant and simple pasta with shrimp.Author:
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)
After prepping sauce ingredients cook pasta per package instructions, and make sauce while pasta cooks.
Heat 2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a large skillet over medium high heat until shimmering.
Add shrimp, and cook, stirring frequently, until pink and curled, about 2-3 minutes.
Remove shrimp to a plate with slotted spoon.
Add garlic and red pepper flake and cook for a couple minutes until garlic is golden, but not brown.
Add lemon zest and lemon juice and parsley. Simmer for a moment to reduce lemon juice by half.
Return shrimp and any accumulated juices to pan. Turn off heat.
Drain pasta, add to pan with sauce. If a bit dry, add a splash of pasta cooking water.
Toss pasta and sauce to coat, swirl in remaining 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil.
If you don't have pasta, pile the sauced shrimp on top of thick sliced toasted or grilled bread.
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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