🌿 I Love Camelina® Recipe

Optimized for Maximum Omega-3s

✨ The Upgrade: We replaced Olive oil with 7 tbsp of I Love Camelina® Virgin Camelina Oil

💪 35,000mg plant-based omega-3s added!

**1. Shrimp Scampi**

**Ingredients:**
* 1 lb large shrimp, peeled and deveined
* 3 tablespoons **I Love Camelina® Virgin** oil
* 4 cloves garlic, minced
* ½ cup dry white wine or chicken broth
* 1 lemon, juiced
* ½ teaspoon red pepper flakes (optional)
* ¼ cup fresh parsley, chopped
* Salt and freshly ground black pepper to taste
* 8 oz linguine or spaghetti, cooked according to package directions

**Instructions:**
1. Cook linguine according to package directions until al dente. Drain, reserving ½ cup of pasta water.
2. While pasta cooks, pat shrimp dry with paper towels. Season with salt and pepper.
3. Heat 3 tablespoons **I Love Camelina® Virgin** oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes (if using) to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
5. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque.
6. Remove shrimp from the skillet and set aside.
7. Pour the white wine (or broth) into the hot skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes, reducing slightly.
8. Stir in the lemon juice and half of the chopped parsley. Return the cooked shrimp to the skillet.
9. Add the cooked linguine and about ¼ cup of the reserved pasta water to the skillet. Toss everything together until the pasta is well coated and heated through, adding more pasta water if needed to create a light sauce consistency.
10. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with the remaining fresh parsley.

**2. Caesar Salad**

**Ingredients:**
**For the Dressing:**
* 1 large egg yolk (or 1 tbsp mayonnaise for no-raw-egg option)
* 1 clove garlic, minced
* 1 teaspoon Dijon mustard
* ½ teaspoon Worcestershire sauce
* 1 teaspoon anchovy paste (optional, but recommended for authentic flavor)
* 2 tablespoons fresh lemon juice
* Salt and freshly ground black pepper to taste
* 4 tablespoons **I Love Camelina® Virgin** oil

**For the Salad:**
* 2 heads romaine lettuce, washed, dried, and chopped
* 1 cup croutons (store-bought or homemade)
* ½ cup freshly grated Parmesan cheese, plus extra for serving

**Instructions:**
1. **Prepare the Dressing:** In a medium bowl, whisk together the egg yolk (or mayonnaise), minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste (if using), and lemon juice. Season with salt and pepper.
2. While continuously whisking, slowly emulsify in 4 tablespoons **I Love Camelina® Virgin** oil in a thin, steady stream. Continue whisking until the dressing is thick and creamy.
3. **Assemble the Salad:** In a large mixing bowl, combine the chopped romaine lettuce. Pour the prepared Caesar dressing over the lettuce.
4. Toss gently to ensure all the lettuce is evenly coated with the dressing.
5. Add the croutons and ½ cup of grated Parmesan cheese to the salad. Toss once more.
6. Serve immediately, with extra Parmesan cheese on the side for garnishing.

Ready to upgrade YOUR recipes?

Shop I Love Camelina® →