Shrimp Scampi with Sfoglini Whole Grain Reginetti

Bright lemony notes, succulent shrimp, and golden-brown breadcrumbs tossed with hearty Whole Grain Reginetti makes for a light yet filling pasta dish. Sfoglini’s spruced up scampi is sure to be a hit!

INGREDIENTS

MAKES FOUR SERVINGS

• 12 oz. Sfoglini Whole Grain Reginetti
• 2 tbsp + 1 tsp olive oil 
• 1/4 cup breadcrumbs
• 2 tbsp butter
• 2 shallots, minced (about 3/4 cups)
• 4 cloves garlic, minced
• 1/2 tbsp lemon zest
• 1 lb. shrimp, peeled and deveined
• 1/2 cup good quality dry white wine
• 1/4 cup lemon juice
•  1 tbsp fresh parsley, minced, plus more for serving
• salt & pepper

DIRECTIONS

Boil Sfoglini Whole Grain Reginetti according to package instructions and drain when al dente, reserving 1 cup of water. 

In a small sauté pan, heat 1 tsp olive oil and the breadcrumbs over low heat for 2-3 minutes until golden brown and lightly toasted. Reserve to the side. 

In a large sauté pan, heat butter and 2 tbsp olive oil over medium heat. Add shallots and cook until translucent, 2-3 minutes. Add garlic and lemon zest and cook for 1 minute more. Add shrimp to the pan and cook, turning occasionally, approximately 3 minutes until shrimp is just turning pink. Using tongs, gently remove shrimp to a plate, leaving as much of the shallot mixture in the pan as possible. 

Add white wine and lemon juice to the pan and bring to a boil. Reduce to a simmer and cook over medium heat for 8-10 minutes until wine has mostly burned off. Season to taste with salt and pepper. Add shrimp and parsley to the pan and cook for 2-3 minutes. Add Sfoglini Whole Grain Reginetti and breadcrumbs to the pan along with 2 tbsp reserved pasta water and stir gently to combine over low heat. Stir in additional reserved pasta water if needed to nicely coat the pasta. Serve with additional minced parsley.