Shrimp Scampi is an Italian classic with an American twist. Originally, this dish was made with scampi, which are tiny crustaceans called langoustines. However, the American version swaps the scampi for shrimp, but keeps both in the name of the dish. With this recipe, you can see how easy it is to make shrimp scampi right at home but with a healthy twist!
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1lb Garlic & Basil Linguine
5 Tbsp Sweet Cream Butter Olive Oil, divided
2 Shallots, finely diced
2 Garlic Cloves, minced
1 lb Raw Shrimp, peeled and deveined
1.2 tsp Freshly Ground Black Pepper
2 Tbsp Parmesan Asiago Dipper & Seasoning
1/2 cup Dry White Wine
Juice of 1 Lemon
1/4 cup Parsley, chopped
Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook according to package directions. Drain the pasta and drizzle with 2 Tbsp Sweet Cream Butter Olive Oil. Set aside.
Meanwhile, in a large skillet, add 2 Tbsp Sweet Cream Butter Olive Oil over medium heat. Sauté the shallots and garlic until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with Black Garlic Sea Salt, pepper, and 1 Tbsp Parmesan Asiago Dipper. Add them to the pan and cook until they start to turn pink, 1-2 minutes.
Add the remaining Tbsp of Parmesan Asiago Dipper, wine, lemon juice and bring to a simmer.
Add the cooked pasta into the skillet and stir until warm. Finish with remaining Tbsp of Sweet Cream Butter Olive Oil and parsley. Serve immediately and enjoy!