NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Shrimp Scampi Pasta & Crusty Baguette

4 servings

1 lb large shrimp, peeled & deveined

Kosher salt & freshly ground black pepper

3 tablespoons minced garlic, divided

About 3 tbsp olive oil, divided

1 lemon, zested and juiced

2 shallots, minced

2 tablespoons chopped calabrian chiles

⅓ cup dry white wine

2-3 tbsp butter, cubed and cold

Handful fresh chopped parsley

1 lb cooked spaghetti

Baguette

1. Combine the shrimp in a shallow bowl or baking dish with a pinch of salt and black pepper, half of the garlic, 1 tbsp of olive oil and a pinch of lemon zest; toss well and let sit for 25 - 45 minutes.

2. Heat a thin layer of oil in a large skillet over medium heat. When oil is shimmering, add shrimp and marinade and cook until just opaque throughout; use a slotted spoon to transfer to a plate and tent with foil.

3. Return pan to medium heat and add shallot, remaining garlic, and a pinch of lemon zest; season with salt and black pepper, and calabrian chiles if desired. Saute until fragrant and golden brown, 2-3 minutes.

4. Add the wine and the juice from ½ the lemon and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Simmer until wine is reduced by half; turn heat to low.

5. Adding one cube at a time, gently whisk in cold butter while swirling the pan until sauce is glossy. Add the pasta.

6. Return the shrimp and their juices along with the parsley to the pan. Toss and warm gently (do not let simmer) for 1 minute. Taste and adjust seasoning. Serve with baguette.