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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
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Preheat oven to broil (high). Add 1/4 cup melted butter and garlic to a skillet; saute until fragrant. Add shrimp and begin cooking. Add white cooking wine and lemon juice. Continue cooking; add red pepper flakes and stir until well combined. In a bowl, add breadcrumbs, half of the Parmesan cheese, parsley, and remaining 1/4 cup melted butter; stir until well combined. Set aside. Add pasta (cooked according to package directions) to shrimp scampi. Toss until fully coated in sauce. Add remaining Parmesan cheese to scampi and pasta; toss well. Add bread crumb mixture to top of scampi and broil until golden brown. Serve immediately and enjoy!