Ingredients
- 1/4 cup Cento Blended Italian Style Oil
- 1 tbsp Scallions, chopped
- 3 tsp Bellino Minced Garlic
- 1/2 cup Dry White Wine, optional
- 1/4 cup Cento Plain Bread Crumbs
- 1 package Anna Linguine (1 lb), or try it over Bellino Risotto
- 2 lb Shrimp, peeled and deveined
Directions
Cook pasta or rice according to package instructions, place into an oven safe dish and set aside.
Heat oil in a large skillet over medium heat, sauté the whites of the scallions (reserve the green ends for later) and garlic for 3 minutes. Add shrimp and wine, and cook until shrimp turns pink (Internal temperature 145˚F). Remove from heat and on top of cooked pasta or rice. Sprinkle breadcrumbs over shrimp and broil for 5 minutes, or until breadcrumbs are golden. Garnish with the chopped scallion ends. Serves 4-6.
