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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. Sauté 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

Fry Pan
Measuring Spoons
Pasta Pot
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