Ingredients
- Spicy Shrimp:
- 2 pounds jumbo shrimp, peeled and deveined
- 1 lemon, juiced
- 1/4 cup chopped flat-leaf parsley (a few handfuls)
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic clove, crushed and peeled
- Coarse salt, about 1 teaspoon
- two tablespoons (a few generous drizzles) extra-virgin essential olive oil
- Aglio Olio:
- 1/4 cup (4 removes the pan inside a light stream) extra-virgin essential olive oil
- 1 (2-ounce) tin anchovy fillets
- six to eight large cloves garlic clove, crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped flat leaf parsley, a few handfuls
- Coarse salt
- 1 pound spaghetti, cooked to al dente
- Tomato and Onion Salad, being an accompaniment
- Crusty bread, being an accompaniment
- Tomato and Onion Salad:
- 5 medium plum tomato plants, halved lengthwise, lightly seeded, and thinly sliced
- 1 small white-colored skinned onion, peeled, halved lengthwise, and thinly sliced
- 1/4 cup chopped flat-leaf parsley (a few handfuls)
- An ample drizzle extra-virgin essential olive oil, a couple of tablespoons
- Coarse salt and pepper
- Crusty Bread, being an accompaniment
Directions
Aglio Olio:
Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
Heat a sizable, nonstick skillet over medium high temperature, adding 1 / 2 of the shrimp. Prepare shrimp 3 minutes until pink and merely firm. Remove shrimp to some warm platter and repeat process with remaining shrimp.
Return pan to heat and lower heat to medium low. Add 1/4 cup extra-virgin essential olive oil. Add anchovies. garlic clove, and pepper flakes to grease. Split up anchovies having a wooden spoon until they melt off in to the oil and garlic clove mixture.
Toss spaghetti within the pan with parsley and also the garlic clove oil, then season after some coarse salt, for your taste. Top areas of garlic clove and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
Cook's Notes: Prepare the shrimp as the pasta is cooking.
Prep your garlic clove and parsley for aglio olio and hang them, in addition to drained pasta and remaining ingredients all within arm's achieve of the stovetop.
The aroma is going to be intense! Cooked anchovies possess a salted-nutty (instead of fishy) taste that compliments the garlic clove because it sweetens and softens.
Tomato and Onion Salad:
Chuck the ball tomato plants and onions using the chopped parsley, oil, salt, and pepper. Let stand when you cook dinner, about twenty minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
Yield: 4 servings
