Lemon Infused Garlic Shrimp

Serves 6
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Shellfish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace


  • 1lb Shrimp (Large and deveined)
  • 2 tablespoons Lemon Fused Olive Oil (EVOO Marketplace)
  • 4 tablespoons Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 4 Medium Garlic cloves (Finely chopped)
  • 1/4 tablespoon Red pepper flakes
  • 1lb Rigatonicini Pasta (EVOO Marketplace)
  • 2 teaspoons Unbleached Flour
  • 1/2 cup Sicilian Lemon White Balsamic (EVOO Marketplace)
  • 3/4 cups Clam juice (We like Bar Harbor)
  • 1/2 cup Fresh flat-leaf parsley (Chopped)
  • 3 tablespoons Unsalted butter
  • 1 tablespoon Lemon juice (Freshly squeezed)
  • dash Sea Salt
  • dash Black pepper


Step 1
Toss shrimp with 2 Tbs Lemon Fused Olive Oil, 2Tbs Organic Garlic Infused Olive Oil, a dash of Sea Salt and Black pepper in a medium bowl. Let shrimp marinate at room temperature 20 minutes.
Step 2
Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs Sea Salt and pasta. Cook until just al-dente (~11-13min). Drain pasta, reserving 1/4 cup cooking water.
Step 3
While pasta is cooking, add 2 Tbs Organic Garlic Infused Olive Oil to a skillet and heat over medium-high heat. Once olive oil begins to thin and spread to sides of pan add shrimp. Saute shrimp 2 minutes or until just before done. Transfer shrimp to medium bowl.
Step 4
Reduce skillet heat to low and add 3 teaspoons minced garlic and Red pepper flakes, cook until fragrant, about 1 minute. Add flour and stir continuously for 1 minute. Stir in Sicilian Lemon White balsamic and cook for an additional 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, approximately 1 to 2 minutes. Remove skillet from heat, whisk in butter and lemon juice. Add shrimp and pasta and cook an additional 1-2 minutes. Note if sauce becomes too thick slowly add reserved cooking water to desired consistency. Season with sea salt and Black pepper
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