This dish balances mild jalapeno chili spice, tangy lemon, and savoury shrimp. Zesty Lemon olive oil and crisp Lemon white balsamic are citrus partners. Our grassy South Australian Jalapeno fused olive oil adds a pleasant heat that lingers on the palate without overwhelming the dish. Tender, slightly sweet shrimp is the perfect protein to round out the dish.
400g angel hair or capellini pasta
1 lb (450g) raw shrimp, frozen, peeled, and deveined
1 tsp salt (more for pasta water)
1/2 cup fresh EVOO
1 tbsp Jalapeno EVOO
2 tbsp Lemon EVOO
1 tbsp Lemon white balsamic
3/4 cup grated Parmesan cheese
Set a large pot of boiling water over a high heat. Add pasta and salt and cook according to package directions. Drain, then return pasta in pot. In skillet, place oils on medium heat. When shimmering, add shrimp and cook for 3 minutes. Reduce heat to low. Add Lemon balsamic. Stir to combine with shrimp and oils. Add pasta. Stir to combine. Serve immediately with drizzles of Jalapeno and Lemon oils.
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