SHRIMP SCAMPI
Sweet Cream Butter Infused Olive Oil • Black Garlic Sea Salt • Parmesan Asiago Dipper & Seasoning
Servings: 4-6 • Prep Time: 10 mins • Cook Time: 20 mins
A rich and buttery shrimp scampi tossed with bucatini, white wine, lemon, and fresh parsley — made with Olivelle’s Sweet Cream Butter Infused Olive Oil, Black Garlic Sea Salt, and Parmesan Asiago Dipper. Restaurant-worthy and ready in 30 minutes!
Ingredients:
1 Pasta Rock (optional, or 1 Tbsp kosher salt)
1 lb Bucatini
5 Tbsp Sweet Cream Butter Infused Olive Oil — also available in 100ml, 500ml, 750ml, divided
2 Shallots, finely diced
2 Garlic Cloves, minced
1 lb Raw Shrimp, peeled and deveined
½ tsp Black Garlic Sea Salt
1½ tsp Rainbow Pepper, freshly ground
2 Tbsp Parmesan Asiago Dipper & Seasoning
½ cup Dry White Wine
Juice of 1 Lemon
¼ cup Fresh Parsley, chopped
Directions:
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Bring a large pot of water to a boil. Add a Pasta Rock for 2 minutes to salt the water, then remove. Cook bucatini according to package directions. Drain and toss with 2 Tbsp Sweet Cream Butter Infused Olive Oil. Set aside.
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In a large skillet over medium heat, warm 2 Tbsp Sweet Cream Butter Infused Olive Oil. Sauté the shallots and garlic until translucent, about 3-4 minutes.
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Season the shrimp with Black Garlic Sea Salt, Rainbow Pepper, and 1 Tbsp Parmesan Asiago Dipper. Add to the pan and cook until they start to turn pink, 1-2 minutes.
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Add the remaining 1 Tbsp Parmesan Asiago Dipper, white wine, and lemon juice. Bring to a simmer.
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Add the cooked pasta to the skillet and toss until warmed through. Finish with the remaining 1 Tbsp Sweet Cream Butter Infused Olive Oil and fresh parsley. Serve immediately and enjoy!
Recipe Note: If you don’t have a Pasta Rock on hand, it’s still important to season your pasta water! We recommend 1 Tbsp of salt per 4 quarts of water — it should taste like the sea.
Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.