8 fresh scampi
4-6 oz linguine pasta
4 oz Sesame Ginger Sauce (see note)
½ lemon, freshly squeezed
2 Tbsp. fresh Italian parsley, finely chopped
Ready boil salted water for pasta. Add butter, olive oil, garlic and lemon juice to preheated frying pan. Add sesame ginger sauce bring to a heavy simmer, add scampi heat through.
Strain pasta and add to scampi and sauce, toss and serve. Garnish with lemon pepper and fresh parsley.
Cook's Note: Use the recipe below for Sesame Ginger Sauce or pick up a bottle of Stonewall Kitchen Sesame Ginger sauce.
Sesame Ginger Sauce:
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 Tbsp. low-sodium soy sauce
2 cloves garlic, chopped
2 Tbsp. honey or brown sugar
2 Tbsp. ginger, peeled and minced
1 tsp. toasted sesame oil
1 tsp. garlic, finely chopped
Combine all ingredients in a small bowl and mix well. This will make more than 4 oz so you will have leftovers.