Seafood was just meant for summer time, don’t you think? Especially shrimp. So light. So delicious. Particularly when tossed with a little pasta and a luscious sauce.
A few weeks ago I was offered an opportunity to develop a recipe using Land O Lakes’ newest product, their Butter with Olive Oil and Sea Salt. I had already seen this butter advertised in some of the food magazines and had been thinking of ways to use it so when the opportunity came up, I was ready to go!
I often use a combination of butter and olive oil in my cooking. Butter for flavor and oil to increase the cooking temperature. I knew that the olive oil would just naturally go with the Mediterranean ingredients that I wanted to use in this recipe and that the butter would add richness. This sauce with its combination of garlic, sun-dried tomatoes, oregano, lemon juice, and capers turned out great! Add some beautiful fresh shrimp and some pasta and you have a meal quick and easy enough for any week night.
Prepare the pasta in salted water according to the package directions.
Meanwhile, in a large skillet over medium heat, melt the Land O Lakes Butter with Olive Oil and Sea Salt.
Add the onion and garlic. Cook, stirring frequently, until the onion has softened and begun to appear translucent, about 5-6 minutes. Cook slowly, taking care not to allow the onion and garlic to brown.
Add the sun-dried tomatoes, oregano, red pepper flakes, salt, and capers. Cook for an additional 3 minutes.
Stir in the shrimp. Cover and cook until shrimp just turn pink – about 5 minutes.
Stir in the lemon juice. Add approximately 1/2 cup of the pasta cooking water to the sauce stirring it in a little at a time.
Drain the pasta, add it to the skillet and toss with the shrimp and sauce.
Would you like more recipes using Lakes O Lakes’ newest product? See what this group of food bloggers came up with on the Betty Crocker web site. And of course you can always follow them on Facebook and Twitter.
Disclosure: I received payment from LAND O LAKES® Butter with Olive Oil & Sea Salt for recipe development and review purposes. All opinions are my own.
What I was up to: