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Bread Dipper’s Infused Olive Oil Blend 250ml bottle served with crusty bread for dipping
Garden Infuzions

Garlic Shrimp Linguine Enhanced by Bread Dipper's Blend Olive Oil

Garlic Shrimp Linguine gets a warm, savory lift from Bread Dipper's Infused Olive Oil Blend, creating a bright, buttery pasta dinner with plenty of bread-dipping energy built right in.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces linguine
  • 1 pound large shrimp peeled and deveined
  • 3 tablespoons Bread Dipper's Infused Olive Oil Blend
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 1 lemon zested and juiced
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1/3 cup grated parmesan cheese plus more for serving
  • 1/2 cup reserved pasta water
  • Lemon wedges for serving

Equipment

  • 1 Large pot For boiling the pasta
  • 1 Large skillet Wide enough to cook shrimp in a single layer
  • 1 Colander For draining the linguine
  • 1 Tongs For tossing pasta and shrimp
  • 1 Microplane or zester For lemon zest
  • 1 Chef’s knife For garlic and parsley
  • 1 Cutting board For prep

Method
 

Instructions
  1. Bring a large pot of salted water to a boil and cook the linguine until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain.
  2. Pat the shrimp dry and season them with kosher salt and black pepper.
  3. Set a large skillet over medium heat and add the Bread Dipper's Infused Olive Oil Blend and extra virgin olive oil.
  4. Add the minced garlic and red pepper flakes, then cook for about 30 seconds until fragrant.
  5. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque.
  6. Pour in the wine or broth and lemon juice, then stir in the butter until melted.
  7. Add the cooked linguine and toss with the shrimp, parsley, parmesan, lemon zest, and enough reserved pasta water to coat the noodles.
  8. Taste and adjust with a little more salt or black pepper if needed.
  9. Serve hot with extra parmesan and lemon wedges on the side.

Notes

Keep the heat moderate so the garlic stays fragrant and the shrimp stays tender. The reserved pasta water helps the sauce cling to the linguine, and an extra drizzle of the featured blend at the table makes the flavor feel complete. Contains shellfish and dairy.

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