Extravoscampi
Ingredients
|
4 Tablespoons
|
Extravagonzo Oil (Garlic, Blood Orange, Meyer Lemon, or Chili)
|
|
4 Tablespoons
|
butter
|
|
4 cloves
|
minced garlic
|
|
1-2 lbs
|
large shrimp
|
|
3 Tablespoons
|
Lemon juice
|
|
3 Tablespoons
|
fresh Parsley
|
|
|
Kosher salt and fresh ground pepper
|
|
|
Red pepper flakes or cayenne
|
|
1 lb
|
Angel hair pasta (or bread or rice)
|
Cooking Instructions
Melt 2 tablespoons butter with 2 tablespoons Extravagonzo Oil over medium heat. Saute garlic until fragrant. Salt and pepper shrimp and add to pan. Cook until pink, about 5 minutes. Add the rest of the butter and oil and take off of heat when melted. Stir in lemon juice and parsley. Mix with pasta and sprinkle a little red pepper or cayenne (or pour over bread or rice).
Recipe provided by M. Stoy & Extravagonzo Gourmet Foods, LLC
Equipment List