Spicy Shrimp and Spaghetti Aglio Olio Garlic and Oil
From cupcakequeen 14 years agoIngredients
- Spicy Shrimp: shopping list
- 2 pounds jumbo shrimp, peeled and deveined shopping list
- 1 lemon, juiced shopping list
- 1/4 cup chopped flat-leaf parsley (a couple of handfuls) shopping list
- 1 teaspoon crushed red pepper flakes shopping list
- 4 cloves garlic, crushed and peeled shopping list
- coarse salt, about 1 teaspoon shopping list
- 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil shopping list
- Aglio Olio: shopping list
- 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil shopping list
- 1 (2-ounce) tin anchovy fillets shopping list
- 6 to 8 large cloves garlic, crushed and minced shopping list
- 1/2 teaspoon crushed red pepper flakes shopping list
- 1/4 cup finely chopped flat leaf parsley, a couple of handfuls shopping list
- coarse salt shopping list
- 1 pound spaghetti, cooked to al dente shopping list
- tomato and onion Salad, as an accompaniment shopping list
- crusty bread, as an accompaniment shopping list
How to make it
- Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
- Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
- Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
- Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
- Cook's Notes: Prepare the shrimp while the pasta is cooking.
- Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
- The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
- Tomato and Onion Salad:
- 5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
- 1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
- 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
- A generous drizzle extra-virgin olive oil, about 2 tablespoons
- Coarse salt and black pepper
- Crusty Bread, as an accompaniment
- Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
- Yield: 4 servings
The Rating
Reviewed by 6 people-
Love the sound of this one!
jett2whit in Union City loved it -
Fantastico! Love the flavors happening here! Sounds delish!
juels in Clayton loved it -
What a great recipe! Thank you for sharing with us =D; I love it.
shandy in Tacoma loved it
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