Pasta & Risotto Recipes

Springtime Pasta with Shrimp & Lemon Olive Oil

This easy dish is simple to make, but boasts lots of flavor. Great for casual dinners on the deck.

3-4 Tbsp. Casina Rossa Olive Oil with Sicilian Lemon
1 lb. shrimp, peeled and deveined
1 sweet onion, chopped
2 cloves garlic, minced
1/2 lb. button or crimini mushrooms, sliced
1/4 c. white wine
1 tomato, diced
1/4 c. fresh basil, shredded
1/2 c. goat cheese, crumbled
1/4 c. parmesean cheese, grated

1 lb. penne or other Italian pasta, cooked in salted water

1. Boil salted water, add the pasta of choice and cook until just tender, drain.

2. While water is set to boil…place the oil, onion, and minced garlic in a large heavy skillet over medium heat and cook until the onion is transparent, but not browned, add the mushrooms and cook for a few minutes, then add the wine and continue cooking until sauce reduces and mushrooms are tender. Add the shrimp and cook until they’re pink, add the tomatoes and basil until just heated through.

3. Toss shrimp mixture with the drained pasta, add cheeses (and a little more of the lemon oil if desired), and salt and pepper to taste.

Enjoy with a crisp green salad, crusty bread and white wine such as Vermentino or Pinot Grigio.