Photo: Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) Recipe
Ingredients
Spicy Shrimp:
- 2 pounds jumbo shrimp, peeled and deveined
- 1 lemon, juiced
- 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, crushed and peeled
- Coarse salt, about 1 teaspoon
- 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
Aglio Olio:
- 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
- 1 (2-ounce) tin anchovy fillets
- 6 to 8 large cloves garlic, crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
- Coarse salt
- 1 pound spaghetti, cooked to al dente
- Tomato and Onion Salad, as an accompaniment
- Crusty bread, as an accompaniment
Directions
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
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By coatistango
Australia
on June 03, 2013
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Absolutely delicious easy and quick! Been serving it twice now and always works like charm, boyfriend loves it. The shrimps are tasty and delicious I do decrease the amount of anchovies though - only used 2 anchovy fillets, and used chilli flakes - be careful of using too much - I do like my food hot and spicy though! Definitely a keep!
By dougdag
Vista, CA
on April 16, 2012
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Loved this.... the anchovies give it a slightly different flavor. I served it with a calabrese salad to offset the red pepper. Great dish with a nice bottle of Chardonnay. Will make again!
By newman5l
on March 23, 2012
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The anchovy flavor is too much. I would use about half the amount if I make this again. Otherwise, this was simple and tasty.
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