Ingredients:

• 1 lb Fiorfiore Linguine Pasta
• 3 tbsp Fiorfiore Chili Flavored Olive Oil
• 1 lb shrimp, peeled and deveined
• 4 garlic cloves, minced
• ¼ cup white wine (optional)
• Juice of 1 lemon
• 2 tbsp butter
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook Fiorfiore Linguine until al dente, following package instructions. Reserve ¼ cup of the pasta water and drain the rest.
2. Sauté the Shrimp: Heat 2 tbsp of Fiorfiore Chili Flavored Olive Oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Remove the shrimp and set aside.
3. Prepare the Sauce: In the same skillet, add the remaining 1 tbsp of chili oil and the minced garlic. Sauté for 1 minute until fragrant. Add white wine (if using) and simmer for another minute to reduce.
4. Combine Ingredients: Stir in the lemon juice and butter until melted. Add the cooked linguine to the skillet and toss to coat in the sauce.
5. Add the Shrimp: Return the shrimp to the skillet and toss everything together. If the sauce is too thick, add the reserved pasta water, 1–2 tbsp at a time, to achieve the desired consistency.
6. Garnish and Serve: Sprinkle with fresh parsley and serve hot.
7. This spicy and savory shrimp scampi pairs beautifully with a crisp white wine and is sure to become a favorite in your recipe rotation!