Shrimp Scampi
This luxurious Shrimp Scampi recipe features tender shrimp sautéed with shallots and garlic in a rich, buttery olive oil sauce, brightened with lemon and wine. Tossed with bucatini pasta and topped with fresh parsley, it’s a quick yet elegant dinner option.
View Original PDFIngredients
- 1 Pasta Rock
- 1 lb Bucatini
- 5 Tbsp Sweet Cream Butter Infused Olive Oil, divided
- 2 Shallots, finely diced
- 2 Garlic Cloves, minced
- 1 lb Raw Shrimp, peeled and deveined
- ½ tsp Black Garlic Infused Sea Salt
- 1 ½ tsp Freshly Ground Rainbow Pepper
- 2 Tbsp Parmesan Asiago Dipper & Seasoning
- ½ cup Dry White Wine
- Juice of 1 Lemon
- ¼ cup Parsley, chopped
Directions
- Bring a large pot of water to a boil. Add a pasta rock for 2 minutes to salt the water, then remove. Cook the bucatini according to package directions. Drain and toss with 2 Tbsp Sweet Cream Butter Olive Oil. Set aside.
- In a large skillet over medium heat, add 2 Tbsp Sweet Cream Butter Olive Oil. Sauté shallots and garlic until shallots are translucent, about 3–4 minutes.
- Season shrimp with Black Garlic Sea Salt, rainbow pepper, and 1 Tbsp Parmesan Asiago Dipper. Add to the skillet and cook until shrimp start to turn pink, about 1–2 minutes.
- Add remaining Parmesan Asiago Dipper, white wine, and lemon juice. Bring to a simmer.
- Add the cooked bucatini to the skillet and toss to combine. Drizzle with the remaining 1 Tbsp Sweet Cream Butter Olive Oil and top with chopped parsley.
- Serve immediately and enjoy!