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 Fiorfiore Linguine in salted boiling water until al dente. Reserve ¼ cup pasta water and drain.
2. Heat 2 tbsp of chili olive oil in a large skillet over medium heat. Add shrimp and season with salt and pepper. Sauté for 2–3 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute. Add white wine (if using) and simmer for 1 minute.
4. Stir in lemon juice and butter until melted. Add the cooked linguine and toss to coat.
5. Add shrimp back to the skillet and toss everything together. Use pasta water if the sauce is too thick.
6. Garnish with parsley and serve hot.