Angel hair with shrimp, bottarga and spring onion
11.5 oz Barilla Angel Hair
5.4 tbsp extra virgin olive oil, in total
17.7 oz shrimp, cleaned and deveined
5 spring onions, sliced
1 lobe Muggine bottarga, grated
salt and black pepper to taste
Place a pot of water to boil, cook pasta according to directions. Meanwhile, in a large skillet sauté shrimp with half the olive oil over high heat for two minutes, add the spring onion and 7 tbsp of the pasta cooking water and cook another minute, season with salt and pepper as needed. Drain the pasta, toss with the shrimp mixture, drizzle with remaining olive oil and top with grated Bottarga before serving.