Friday, June 09, 2006

Spaghetti with spicy shrimps

Whenever we have caucasian friends over, i will have to cook dishes that will suit their palate and the best is this dish of which the spicyness can be toned down to suit the guests. Anchovies can be left out as the aroma will be intense but not so for the asians though. Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

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Spicy Shrimp:

2 pounds 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 extra-virgin olive oil

Aglio Olio:

1/4 cup 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,
Coarse salt

1 pound spaghetti, cooked to al dente(how to is at the bottom of page)


Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.

Heat a large, nonstick skillet over medium high heat, then add the shrimp by batches, a handful at a time. 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 garlic oil mixture and add in parsley , then season with a little coarse salt, to your taste.

Top servings of garlic and oil spaghetti with spicy shrimp


Prepare the shrimp while the pasta is cooking.

To cook spaghetti:

Bring a big pot of lightly salted water to a boil for the spaghetti.

When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes.

Drain and toss spaghetti in whatever sauce you desire.


1 comment:

michael edelman said...

If you use just a couple of anchovies, you can add a lot of flavor while not actually having any strong "anchovy" flavor some don't like. I make a similar dish not just with shrimp, but with all sorts of seafood- squid, chopped clams, scallops and so forth.

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