shrimp scampi pasta 322

Shrimp Scampi Pasta with Olive Oil

August 8, 2014Danita
*Pompeian Olive Oil and compensation were provided for this post but it’s a great recipe and I love EVOO!

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 August is National Olive Oil Month!

As you may know, I LOVE celebrating the “National Food” Days so I was thrilled when Pompeian, the number one selling Extra Virgin Olive Oil in the U S, asked me to partner with them to promote the Pompeian Pledge.  The Pledge is a call for consumers nationwide to swap butter for olive oil in everyday recipes.    

We took the pledge and made an entire Italian meal without butter…including homemade croutons, Shrimp Scampi Pasta, and garlic bread.

The health benefits of Olive Oil are no secret, but did you know EVOO can be substituted for butter in just about any recipe?  I had no idea! It’s a breeze with Pompeian’s convenient conversion chart!   You’ll also find some really enticing recipes; I think we’re going to make the Lemon Poppy Seed Pound Cake this weekend. 

As I was planning this meal and considering my Shrimp Scampi Pasta recipe, I have to be honest, I was a little skeptical…I mean, really? Shrimp Scampi is ALL about the butter!  But….it turned out great!  The sauce in our new Shrimp Scampi Pasta with Olive Oil was light and flavorful and much more healthy than my “butter version”.  It was ready in under thirty minutes and my whole family enjoyed it!

Here’s the Recipe:

This recipe makes about 5-6 servings

12 oz. medium peeled and deveined shrimp 

5 Tbsp Extra Virgin Olive Oil

1 tsp minced garlic

1/2 tsp fresh lemon juice

1/2 cup white wine (or white cooking wine)

1 tsp fresh parsley (finely chopped)

1/2 cup cherry tomatoes (cut in half)

1/4 tsp Italian seasoning

1/8 tsp pepper – or to taste

1/8 tsp salt – or to taste

Your favorite pasta

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Place EVOO in a medium sized skillet

Saute garlic in oil over medium heat for about a minute

Add tomatoes, wine and parsley – may need to reduce heat slightly

Saute until tomatoes are slightly tender – about 1-2 minutes

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Add shrimp, salt and pepper and toss to coat 

*mine were purchased fully cooked and frozen so I just needed to cook until they were heated*

Cook until shrimp are pink

Serve over your choice of noodles or add noodles to skillet and toss to coat

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Top with more parsley and fresh Parmesan cheese….SUPER easy!

Are you ready to take the Pompeian Pledge?  For those who do, Pompeian is having some AWESOME giveaways…1,000 randomly selected fans will receive a free movie redemption code AND a free bottle of olive oil!  PLUS, every week 5 additional winners will receive a fun prize pack!  WOW, eat healthier AND win prizes!  How fun is that?!  

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Learn more about Pompeian’s collection of Extra Virgin Olive Oils, Special Blends and the premium Varietals Collection and give your everyday recipes a new twist. 

How will you celebrate National Olive Oil Month? 

This is a sponsored post written by me on behalf Pompeian.
Shrimp Scampi Pasta
Serves 6
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 12 oz. medium peeled and deveined shrimp
  2. 5 Tbsp Extra Virgin Olive Oil
  3. 1 tsp minced garlic
  4. 1/2 tsp fresh lemon juice
  5. 1/2 cup white wine (or white cooking wine)
  6. 1 tsp fresh parsley (finely chopped)
  7. 1/2 cup cherry tomatoes (cut in half)
  8. 1/4 tsp Italian seasoning
  9. 1/8 tsp pepper - or to taste
  10. 1/8 tsp salt - or to taste
  11. Your favorite pasta
Instructions
  1. Place EVOO in a medium sized skillet
  2. Saute garlic in oil over medium heat for about a minute
  3. Add tomatoes, wine and parsley - may need to reduce heat slightly
  4. Saute until tomatoes are slightly tender - about 1-2 minutes
  5. Add shrimp, salt and pepper and toss to coat
  6. Cook until shrimp are pink
  7. Serve over your choice of noodles or add noodles to skillet and toss to coat
Notes
  1. I used fully cooked, frozen shrimp but fresh would also work.
O Taste and See https://otasteandseeblog.com/

 

 

 

10 Comments

  • Chelsea @ Life With My Littles

    August 18, 2014 at 2:34 PM

    Yum! My husband would love this! I had no idea that there even was an Olive Oil month! Or that you could swap butter for olive oil. I will have to try that out!

  • Jillian

    August 18, 2014 at 9:41 AM

    I love shrimp scampi, and I had no idea it was National Olive Oil month!

  • Our Mini Family (@ourminifamily)

    August 14, 2014 at 10:17 PM

    This shrimp scampi looks so perfect!

  • nmburk

    August 13, 2014 at 11:29 AM

    I love the idea of a conversion chart for butter/olive oil. What a great resource!

  • Lori Vachon

    August 12, 2014 at 10:44 AM

    Looks great Danita, I may have found dinner for tonight!!!

  • Angela

    August 11, 2014 at 7:56 AM

    I LOVE that oil and we all love shrimp in this house! Great recipe!! Thanks so much for sharing this!

  • Michelle @ A Dish of Daily Life

    August 8, 2014 at 9:34 AM

    Looks delicious Danita! I love scampi…just pinned your recipe to try!

  • Evelyn @ My Turn for us

    August 8, 2014 at 8:42 AM

    Just gorgeous and sounds just delish!!!

    Hugs

  • Sandra

    August 8, 2014 at 7:56 AM

    Danita this looks amazing, I love your picture! I would take your leftovers if you have any! 😉

    1. Danita

      August 8, 2014 at 8:22 AM

      Thanks Sandra! Last night I finished off the one small serving that was left…still yummy! Have a blessed weekend!

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