Hawaiian Black Lava Salt Tagliatelle Shrimp Scampi

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 20 Minutes
Total Time:  30 Minutes


1 lb. Pappardelle's Hawaiian Black Lava Salt Tagliatelle
1 lb. shrimp, peeled & deveined
1 medium onion, finely chopped
7 cloves garlic, divided
2 lemons
1 cup parsley, coarsely chopped, plus more for garnish
3/4 cup panko breadcrumbs
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1/2 tsp. salt
4 Tbsp. unsalted butter, divided
1/2 tsp. crushed red pepper flakes
3/4 cup dry white wine


  1. Using a microplane, grate 5 cloves garlic into a bowl. Add onions. Finely grate zest of 1/2 lemon into bowl. Place parsley in a separate small bowl and set aside.
  2. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  3. Heat panko breadcrumbs, 2 Tbsp. olive oil, and salt in large Dutch oven over medium heat, stirring in panko to coat.
  4. Grate remaining 2 cloves garlic into the pot and stir to combine. Cook, stirring often, until panko is golden brown, about 3–4 minutes. Transfer panko mixture to a small bowl. Let it cool. Wipe out any panko stuck to bottom of the pot.
  5. Heat 2 Tbsp. olive oil in the same pot over medium-high heat until just beginning to shimmer. Cook shrimp until golden brown on the underside, about 2–3 minutes. Turn with tongs and continue to cook until shrimp is barely cooked through, about 15 seconds longer. Transfer shrimp to a plate.
  6. Add onion mixture, butter, salt, and red pepper flakes to pot and cook over medium-low heat, stirring frequently, until very fragrant and softened but not browned, about 2 minutes.
  7. Add pasta to Dutch oven and toss well until coated in sauce. 
  8. Divide pasta into serving dishes and top with fresh parsley. Serve and enjoy!