Bold Citrus and Savory Herbs
The unlikely pairing of succulent shrimp and hearty marinara takes center stage in this delectable pasta dish. Infused with lemon, black pepper and a traditional blend of Italian herbs, this entree pairs perfectly with a glass of chilled white wine.
- 2 Tbsp. Tuscan Herb Infused Olive Oil
- 20 Medium-Sized Shrimp
- 2 Tsp. Fresh Lemon Juice
- 1 Package Lemon Pepper Pasta
- 1 Tsp. Pink Himalayan Salt
- 1 Jar Triple Olive and Artichoke Pasta Sauce
Devein and shell shrimp. Toss with Pink Himalayan Salt.
Bring a pot of water to a boil. Add Lemon Pepper Pasta and cook until al dente, about 5 to 6 minutes.
Heat skillet over medium heat and add Tuscan Herb Olive Oil.
Sear shrimp until pink on each side, about 3 minutes. Toss with lemon juice, add Triple Olive and Artichoke Sauce and bring to a simmer.
Drain pasta and add to shrimp and sauce.
Gently combine and serve with shaved parmesan, sea salt and cracked pepper.