While living in Italy, I grew an appreciation for Extra Virgin Olive Oil (EVOO). I lived with a family that grew their own olives and produced olive oil to use in almost all of their dishes. Since then, I have been on the hunt for a delicious EVOO in the United States.
I recently came across Slight Kitchen Werk which is an online platform started by Erin, a personal chef, who has a passion for all things food. Not only is Erin a culinary master-mind but also an entrepreneur. Slight Kitchen Werk sells EVOO that is imported from the Sicilian region of Italy.
I had the amazing opportunity to try the hand-blended and Garlic Infused EVOO. It immediately brought me back to my travels in Italy. This EVOO is fruity and pungent and you immediately get the aroma of delicious garlic as soon as you open the bottle.
I decided to put the Slight Kitchen Werk EVOO to the test by making one of my favorite dishes - shrimp scampi. However, lately, I have been trying to replace butter with better-for-you fats such as olive oil. Typically, butter is essential in this dish in order to give the sauce the correct consistency. I made this butter-free dish with Slight Kitchen Werk EVOO and you would not have noticed that butter was missing. I have made and tried a variety of shrimp scampi dishes in the U.S and abroad in Italy and this dish was phenomenal.
Slight Kitchen Werk EVOO is the epitome of why we need to create more spaces and opportunities for Black entrepreneurs to thrive, especially in food as it relates to the CPG arena. This EVOO went above and beyond my expectations for infused EVOO.
Slight Kitchen Werk also offers a monthly subscription to get their infused EVOO delivered to remain stocked up if you end up like me and completely obsessed with their product.
Shrimp Scampi Recipe:
1/2 lb of Linguini Pasta
1/2 Cup of Slight Kitchen Werk Garlic Infused EVOO
1/2 lb Shrimp
1/2 White Onion (Fine Dice)
1/2 Orange Bell Pepper (Fine Dice)
1/2 Zucchini (Fine Dice)
3 Tbsp of Garlic (Minced)
2 Tbsp of Parsley
1/2 tsp of Salt
1/2 tsp of Pepper
1/2 tsp of Red Pepper Flakes
1/2 Cup of White Wine
1/2 Lemon (Juiced)
1/4 Cup of Reserved Pasta Water
1/2 Cup of Romano Cheese
Bring a pot of salted water to a boil. Once it begins to boil, add the linguini pasta. Cook according to instructions. Remember to reserve pasta water for the sauce before straining all of the pasta.
Meanwhile, add Slight Kitchen Werk EVOO to a pan. Add the onions, garlic, peppers, zucchini to the same pan and sauté on medium-low heat. Next, add the seasonings. Once the veggies are soft and translucent about 3-4 minutes, add the garlic, parsley and the cleaned shrimp to the pan. Cook for 6-8 minutes or until the shrimps begin to curl up.
Once the shrimps are cooked, add the white wine, and sauté for about 1 minute. Next, add the lemon juice and reserved pasta water. Continue sautéing for another minute. Add the Romano cheese and combine until melted. Lastly, add the linguine to the pan and serve!
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