Olio Taibi
2
Pasta
Our Biancolilla Extra Virgin Olive Oil shines in this elegant and simple pasta with shrimp.
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)
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.
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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