Ingredients

• 454 g Fiorfiore Linguine pasta
• 45 ml (3 tbsp) Fiorfiore Chili-Infused Olive Oil
• 450 g shrimp, peeled and deveined
• 4 garlic cloves, minced
• 60 ml (¼ cup) white wine (optional)
• Juice of one lemon
• 30 g (2 tbsp) butter
• Fresh parsley, chopped
• Salt and pepper, to taste

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the Fiorfiore Linguine until al dente, following the instructions on the package. Reserve 60 ml (¼ cup) of the cooking water and drain the rest.
2. Sauté the shrimp: Heat 2 tablespoons of Fiorfiore Spicy Olive Oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and sauté for 2 to 3 minutes on each side until they turn pink and opaque. Remove from the pan and set aside.
3. Prepare the sauce: In the same skillet, add the remaining tablespoon of spicy oil and the minced garlic. Sauté for 1 minute until fragrant. Add the white wine (if using) and simmer for 1 minute to reduce slightly.
4. Assemble the dish: Stir the lemon juice and butter into the skillet until the butter is melted. Add the cooked linguine and toss to coat the pasta with the sauce.
5. Add the shrimp: Return the shrimp to the skillet and mix everything together. If the sauce is too thick, add the reserved pasta water, 1 to 2 tablespoons at a time, until you reach your desired consistency.
6. Garnish and serve: Sprinkle with chopped fresh parsley and serve hot. This spicy and flavorful shrimp dish pairs perfectly with a dry white wine and will quickly become a staple in your recipe repertoire!