This is a sponsored post written by me on behalf of Pompeian.
Are you ready for another recipe that’s not all that bad for you and tastes amazing? I know with swimsuit weather right around the corner, I’m starting to get more and more aware of what I’m eating. I gotta shed the winter layer that I grew during this long and cold winter in MN!
We have a simple Lemon Garlic Shrimp Recipe that we made, it was not only easy but had some amazing flavor too! Check it out!
I’m a little on a shrimp and seafood kick so I keep experimenting and making recipes with it, if you don’t eat seafood you could substitute chicken in place of the shrimp!
How to make Lemon Garlic Shrimp
Ingredients You Need
- 1 Pound Shrimp raw, deveined and tail removed
- 2 Tablespoons Pompeian Arbequina Olive Oil
- Juice of 1/2 a Lemon
- 2 Cloves chopped Garlic
- 1 Teaspoon Pepper
- 1 Teaspoon Salt
- 2 Cups Cooked Pasta
Instructions
- Step 1 – On a baking sheet or dish pour your Pompeian Olive oil
- Step 2 – Add the shrimp and stir around in the oil
- Step 3 – Add the lemon Juice, pepper and salt and stir again
- Step 4 – Bake in the oven at 350 degrees for about 20 minutes
- Step 5 – Cook your pasta
- Step 6 – On a plate place your pasta and top with a scoop of shrimp and ad a drizzle of lemon juice and a little more pepper. Enjoy!
I loved the Pompeian Olive Oil that I used in this recipe, it had such a mild flavor. I find with several olive oils the flavors are just too overwhelming for me to really enjoy it. The Pompeian Arbequina has an amazing flavor and I love that it’s also very well priced!
Pompeian is excited to announce the newest addition to it’s ever-growing family of innovating products, including oils, vinegars and cooking wines- the Pompeian Varitals. Each variety has less than .5% acidity, an indication that only the highest quality olives were used to product this collection!
- I love the Pompeian Arbequina because it’s a mild-bodied extra virgin olive oil with a round taste of mature fruitiness and a delicate sweetness of almonds, ideal for fish and vegetables. It really was the perfect pair with the shrimp in this dish!
The line is currently comprised of three varieties, including:
- Arbequina – a mild-bodied extra virgin olive oil with a round taste of mature fruitiness and a delicate sweetness of almonds, ideal for fish and vegetables.
- Picholine – a medium-bodied extra virgin olive oil with a green fruitiness, hints of herbs and a pleasing balance of bitterness, great for meats and sauces.
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Koroneiki – a full-bodied extra virgin olive oil with robust fruitiness and a sensation of fresh cut grass leading to a peppery finish, perfect for soups and salads.
I cannot wait to give the other two flavor a try, I can think of many different recipe ideas and ways to use them!
Another really cool feature that Pompeian has provided is for consumers to track the lot number located on the back of the Varietal to discover their bottle’s special journey and learn about the unique harvesting process and origin of each olive. Seriously, how cool is that?!
Next time you’re out getting groceries grab a bottle and give it a try, I know you’ll love this brand!
This is a sponsored post written by me on behalf of Pompeian.
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