SHRIMP SCAMPI

Sweet Cream Butter Infused Olive Oil

Servings: 4-6

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

1 Pasta Rock

1lb 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:

1. 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.

2. 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.

3. 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.

4. Add the remaining Tbsp of Parmesan Asiago Dipper, wine, lemon juice and bring to a simmer.

5. 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!