Prep: 10 min. Cook: 10 min.
8 oz. Le Veneziane corn spaghetti
2 Tbsp. unsalted butter
3 Tbsp. Planeta Extra Virgin Olive Oil
3 garlic cloves, minced
24 medium shrimp, peeled and cleaned
2 Tbsp. Italian parsley, chopped
Trapani Sea Salt
Freshly ground Five Peppercorn Mix
Bring a large pot of water to boil. Add the Le Veneziane spaghetti and cook until al dente. Follow cooking instructions on package precisely.
Meanwhile, heat the butter and Planeta Olive Oil in a large skillet, over medium heat. Add the garlic and cook until golden. Discard the garlic. Add the shrimp and cook until pink. Remove from heat. Add the parsley and toss with the pasta. Season with Italian sea salt and five peppercorn mix.