Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The anchovy flavor is too much. I would use about half the amount if I make this again. Otherwise, this was simple and tasty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The shrimp was amazing...the whole dish has such a delicate flavor!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best shrimp dish I have ever made and I'm from New Orleans!!
I always "tweek" my recipes so I added 1 cup white wine reduced in by 1/2 so I have more sauce for pasta! I also use anchovy paste instead. Be sure you have plenty of crusty french bread!
I've made this so many times and get rave reviews and requests for recipe. It's quick!!
5 stars just isn't enough!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome! I've made this twice. Delicious! I don't ever eat anchovies! And, I just came back from the store with scallops and anchovies to make a similar dish! Don't hesitate!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Always a hit whenever i made this for my family and friends...thanks for sharing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love, love, love this dish! I'm an anchovy lover, and no one else in my house is, so I make this just for myself, it's still gone within 2 days even if I make the full amount! I even eat it for breakfast if there's still some in the fridge! For those that are trying to not taste the anchovies, this dish isn't for you, the point of the dish is to highlight the simple flavors and use quality ingredients, so you are supposed to taste every part of the meal. As every part is delicious, to me, I think it's perfect! I worked in a high-end Italian restaurant for a while, and this is better than almost everything I've ever eaten there! Thank you, Rachel, for this excellent recipe!!!!