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 bdoni
on February 06, 2012
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I do mine a little differently from this but this one is excellent. I toast some bread crumbs and fresh parsley in a dry sautee pan and put them in a bowl. I don't mix the shrimp with anything else - just have them thawed, rinsed and drained waiting to cook. For the AO, we love the anchovies for the great flavor - the only thing I do different is I use a couple ounces of white wine instead of the lemon. I cook the shrimp until pink and turn and then turn off the heat. I add the cooked pasta right over the shrimp and let it sit for about a minute. Then I add the toasted bread crumbs and a couple ladles of the pasta water and it thickens everything together. We serve with freshly grated asiago - I know, traditionalists don't use cheese with seafood pasta, but we like it so we use it. Mangia!!
By jerryandsuebailey
Jackson, MI
on January 28, 2012
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My daughter prepared this wonderful dish for our family tonight, and everyone enjoyed it so much, even the small grandchildren! We will definitely prepare this dish in the future!
By rockierockpen
on November 14, 2011
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Loved it! I had to use canned mackerel instead of anchovies since my local grocery store only carried dried anchovies. I added a lot more garlic than suggested and marinated the shrimp a bit longer than suggested. Add some lemon juice to the salad...it'll mask the pungent smell and taste of raw onions!
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