Here are the ingredients you'll need:
1 lb pasta al dente -- we used De Cecco Spinach Linguine
4 1/2 oz butter (unsalted) and clarified
1 bulb of garlic -- roasted in oven (about 10-15 minutes)
Zest & juice of 1/2 lemon
1 lb. fresh/raw shrimp -- shelled & deveined
1 medium sized shallot - finely chopped
Grated Bella Vita
Get all the time consuming steps out of the way first: heat your pasta water, roast your garlic in the oven, and clarify your butter. Clarifying butter is really easy, just be patient with it so as not to burn the butter. Simply warm butter over a low flame/heat until all the impurities float to the top; skim the cloudy film out with a spoon and voila you have clean, clear and delicious clarified butter.
Clean your shrimp, chop your shallot, zest your lemon, and grate Bella Vita while you wait for above ingredients to be done. Mince garlic when roasted. Warm a large saute pan over medium heat. Coat bottom of pan with clarified butter (a few tablespoons). Add garlic and shallots to pan, cook until shallots are translucent.
Add remaining amount of clarified butter, raw shrimp, and season with cayenne & black pepper. Shrimp takes about 5 minutes to cook. Add lemon zest and juice. Combine cooked pasta to saute pan and give ingredients a good toss. Simply plate and top your pasta with Firefly Farms goat parmesan, Bella Vita, and enjoy!
-- Bella Vita Topped Spicy Shrimp Scampi provided by Daniel & DJ.