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250ml Cilantro & Lime Infused Olive Oil Blend – bright citrus oil
Garden Infuzions

Shrimp Scampi Made with Cilantro & Lime Blend Olive Oil

Bright, garlicky shrimp scampi gets a lively lift from Cilantro & Lime Infused Olive Oil Blend, bringing zesty citrus and garden-fresh flavor to a quick, satisfying dinner.
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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
  • 1 pound large shrimp peeled and deveined
  • 8 ounces linguine
  • 3 tablespoons Cilantro & Lime Infused Olive Oil Blend
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 lemon juiced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons grated Parmesan cheese for serving
  • 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 Tongs For tossing pasta and shrimp
  • 1 Microplane or zester For lemon zest
  • 1 set Measuring cups For wine, pasta water, and ingredients
  • 1 set Measuring spoons For oil, butter, and seasonings

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 the pasta.
  2. Pat the shrimp dry and season them with salt and black pepper.
  3. Heat the Cilantro & Lime Infused Olive Oil Blend and butter in a large skillet over medium heat.
  4. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant, stirring constantly.
  5. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through.
  6. Pour in the white wine and simmer for 1 minute, scraping up any browned bits from the pan.
  7. Stir in the lemon juice and lemon zest, then add the cooked linguine and toss well to coat.
  8. Add a splash of reserved pasta water if needed to help the sauce cling to the noodles.
  9. Finish with parsley and cilantro, then serve with Parmesan cheese and lemon wedges.

Notes

This recipe is best served right after tossing so the shrimp stay tender and the sauce stays glossy. If you prefer a non-alcoholic version, replace the white wine with chicken broth or seafood stock. For a lighter finish, use a little less butter and let the lime-forward blend carry the flavor.

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