SERVINGS 4 PREP TIME10 minutes COOK TIME 20 minutes INGREDIENTS
5 Tbsp Sweet Cream Butter Olive Oil, divided 2 Shallots, finely diced
2 Garlic Cloves, minced
1 lb Raw Shrimp, peeled and deveined
1/2 tsp Black Garlic Sea Salt 1/2 tsp Freshly Ground Black Pepper
1/2 cup Dry White Wine
Juice of 1 Lemon
1/4 cup Parsley, chopped
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.
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.
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.
Add the remaining Tbsp of Parmesan Asiago Dipper, wine, lemon juice and bring to a simmer.
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!