I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Academia Barilla and Bialetti products to facilitate my review, but my opinions and the recipe are my own.
If there is one thing that excites me it is new cookware. When I went to the Fancy Food show in San Francisco, I had the amazing pleasure to meet with the people representing Bialetti Cookware AND Academia Barilla pastas. That’s right, two for one! We got to watch the amazing Chef Lorenzo in action and learn about this pasta.
What makes this pasta different you ask? Academia Barilla is a premium pasta brand that is made to be thicker to absorb richer sauces, and in turn, make an even better tasting dish. I don’t make a whole lot of pasta dishes on a regular basis, but when I do I tend to fork over a little more money for a quality pasta.
One thing that I recently was blessed with is the amazing Bialetti Pasta Pot. This ingenious pot has a perforated lid that makes it so you can just skip the strainer and drain the pasta right in the pot!! Seriously I don’t know how I went so long without it!
But that isn’t all that I was amazed with lately… the amazing Bialetti Minerals Anodized saute pans…
I am a sucker for a great saute pan and Bialetti gave me THREE! This line of cookware is made specifically to stand up to metal utensils during cooking but also has these tiny micro divots that allow more air around your food for a more even cook.
With the great Academia Brilla pasta, the Pasta Pot and the amazing Bialetti saute pans, I made an amazing tasting and quick Shrimp Scampi recipe, which can be made in less than 20 minutes!
1/2 lb. frozen shrimp, shelled and de-veined
7 cherry tomatoes, sliced lengthwise
2 TBS olive oil
4 cloves Garlic, minced
4 oz. chicken broth
1/2 TSP. lemon juice
1/2 TSP. red pepper flakes
8 oz. Academia Barilla Linguine
2 TBS. cilantro, chopped (garnish)
- Cook the shrimp. Heat oil in saute pan, then add the lemon juice, some salt and pepper and the red pepper flakes to the shrimp. Add shrimp to pan and cook for two minutes until pink. Add in garlic and tomatoes and cook for 1 minute.
- Remove shrimp, then add chicken stock. Bring to a boil, then reduce to a simmer, cooking until mixture thickens.
- Cook pasta according to directions, drain.
- Add shrimp and pasta to sauce, and stir to coat.
- Garnish with chopped cilantro.
Barilla Academia and Bialetti are giving away a HUGE prize package to one lucky reader, including an assortment of pastas and all the cookware I got! That’s right, you could win the pasta pot and saute pans too! To enter, simply fill out the form below!
Rules: One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
Learn More: Please head to Academia Barilla and Bialetti social media channels for more information and updates!