Pasta:
1 pkg. Tagliatelle Pasta
1 Tbsp Italian Sea Salt
3 Tbsp Triana Extra Virgin Olive Oil
3 Tbsp Fresh Basil, chopped
For the Scampi:
1 bag uncooked Shrimp, peeled and deveined, 6-8 per person
¼ cup Triana Extra Virgin Olive Oil
4 cloves Garlic, chopped
½ White Onion, chopped
2 Tbsp Pesto Genovese Italian Dried Herb
½ cup White Wine
2 Tbsp Lemon Juice
1/8 cup Butter
Salt & Pepper, to taste
For the Veggies:
1 bunch asparagus
3 Tbsp Triana Extra Virgin Olive Oil
Salt & Pepper, to taste
1. Cook the pasta: Heat a large saucepan of water on high until boiling. Once boiling, add salt and Tagliatelle Pasta. Cook until al dente, about 8 minutes. Drain off water and drizzle with Triana Olive Oil. Toss in Fresh Basil.
2. Create the scampi: While the pasta is cooking, heat a large sauté pan. Add the Triana Olive Oil, garlic, onion, and shrimp. Cook until the shrimp is almost fully pink. Add the white wine, lemon juice, and pesto genovese dried herb. Cook for approximately 4 minutes to reduce the wine. Season with salt & pepper. Swirl the pad of butter on top to finish.
3. Sauté the veggies: Heat a large sauté pan to medium high. Add the Triana Olive Oil and asparagus. Season with salt & pepper. Sauté for 3 minutes.
4. Plate the dish: Place the pasta on the plate. Top with the shrimp and sauce. Finish by placing the asparagus alongside the pasta. Enjoy!