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.
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