Bright lemony notes, succulent shrimp, and golden-brown breadcrumbs tossed with hearty Whole Grain Reginetti makes for a light yet filling pasta dish. Sfoglini’s spruced up scampi is sure to be a hit!
MAKES FOUR SERVINGS
Boil Sfoglini Whole Grain Reginetti according to package instructions and drain when al dente, reserving 1 cup of water.
In a small sauté pan, heat 1 tsp olive oil and the breadcrumbs over low heat for 2-3 minutes until golden brown and lightly toasted. Reserve to the side.
In a large sauté pan, heat butter and 2 tbsp olive oil over medium heat. Add shallots and cook until translucent, 2-3 minutes. Add garlic and lemon zest and cook for 1 minute more. Add shrimp to the pan and cook, turning occasionally, approximately 3 minutes until shrimp is just turning pink. Using tongs, gently remove shrimp to a plate, leaving as much of the shallot mixture in the pan as possible.
Add white wine and lemon juice to the pan and bring to a boil. Reduce to a simmer and cook over medium heat for 8-10 minutes until wine has mostly burned off. Season to taste with salt and pepper. Add shrimp and parsley to the pan and cook for 2-3 minutes. Add Sfoglini Whole Grain Reginetti and breadcrumbs to the pan along with 2 tbsp reserved pasta water and stir gently to combine over low heat. Stir in additional reserved pasta water if needed to nicely coat the pasta. Serve with additional minced parsley.
Grab a plate & join us for 10% off!
Subscribe today for 10% off your first order (code will be emailed). Plus, be the first to learn about new products, special deals, and other exciting news.