Spaghetti Aglio Olio With Spicy Shrimp Recipe #61359
Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it! For those of you with anchovy phobia, this dish works great with or without them. I've made it both ways. Be sure to adjust your salt accordingly if using the anchovies, because they add a lot of saltiness on their own.
by Kozmic Blues
35 min | 20 min prep
SERVES 4
For Shrimp
- 2 lbs large shrimp, peeled and deveined
- 1 lemon, juice of
- 1/4 cup chopped parsley
- 1 teaspoon crushed red pepper flakes
- 4 garlic cloves, peeled and crushed
- salt
- 2 tablespoons olive oil
For Spaghetti
- 1 lb spaghetti
- 1/4 cup olive oil
- 1 (2 ounce) can anchovy fillets (optional)
- 7-8 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup parsley, finely chopped
- salt
- 1 lb spaghetti
- Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?).
- While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
- Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
- Remove shrimp from pan and set aside, covered, to keep warm.
- At this point, you may pull out the whole, crushed cloves.
- I usually leave them.
- Lower heat to medium low and add the 1/4 cup of olive oil.
- Next, add anchovies, garlic and red pepper to oil.
- Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
- Drain pasta and toss it in large bowl with garlic and olive oil mixture.
- Sprinkle with fresh parsley, and top with the shrimp.
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5 stars