Garlic Shrimp Scampi Enhanced by Calabrian Chili Blend Olive Oil

Juicy shrimp, silky linguine, golden garlic, and bright lemon come together in a skillet that feels lively from the first toss to the last bite. A drizzle of Calabrian Chili Infused Olive Oil Blend layers fruity chili heat, garlic, oregano, basil, and onion straight into the pan, giving this scampi a bold Italian-inspired edge that works beautifully for weeknight dinner or easy entertaining.

Garden Infuzions

Garlic Shrimp Scampi Enhanced by Calabrian Chili Blend Olive Oil

Garlic Shrimp Scampi Enhanced by Calabrian Chili Blend Olive Oil brings juicy shrimp, silky pasta, and bright lemon together with bold Calabrian chili, garlic, oregano, and basil for a fast, flavor-packed dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Seafood

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces linguine
• 1 pound large shrimp peeled and deveined
• 2 tablespoons Calabrian Chili Infused Olive Oil Blend
• 2 tablespoons unsalted butter
• 5 cloves garlic minced
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 lemon zested and juiced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese for serving
• Red pepper flakes to taste

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet Wide enough to cook the shrimp in a single layer
• 1 Tongs For tossing the pasta and shrimp
• 1 Microplane or zester For the lemon zest
• 1 set Measuring cups For the wine, broth, and pasta water
• 1 Chef’s knife For chopping parsley and mincing garlic

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine until just al dente. Reserve 1/2 cup pasta water, then drain the pasta.
2. While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
3. Set a large skillet over medium heat and add the Calabrian Chili Infused Olive Oil Blend and butter.
4. Add the garlic and cook for about 30 seconds, stirring constantly until fragrant but not browned.
5. Pour in the white wine and chicken broth, then simmer for 2 to 3 minutes to reduce slightly.
6. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque.
7. Stir in the lemon zest, lemon juice, parsley, and a pinch of red pepper flakes.
8. Add the drained linguine to the skillet and toss with the sauce, adding a splash of reserved pasta water as needed to coat the noodles.
9. Taste and adjust with extra salt, pepper, or red pepper flakes, then serve right away with Parmesan cheese.

Notes

Use dry shrimp so they sear quickly and stay tender. If the skillet looks dry after tossing, add pasta water a tablespoon at a time until the sauce turns glossy. The featured blend already carries garlic, oregano, basil, and onion, so keep the seasoning straightforward and let the oil do the heavy lifting.

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Recipe Tips

Cook the shrimp just until they turn pink and opaque so they stay tender. Reserve a little pasta water before draining; it helps the sauce cling to the noodles. Add the parsley at the end for a fresh finish.

Serving Suggestions

Serve this scampi with a simple green salad, roasted asparagus, or warm crusty bread to soak up the sauce. It also works nicely for a casual dinner party when you want something quick but still full of personality.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently in a skillet with a splash of water or broth so the sauce loosens back up.

Variations

Swap linguine for spaghetti or angel hair, or use cherry tomatoes for a sweeter, juicier finish. If you want extra richness, stir in a small knob of butter at the end.

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