Monday, March 23, 2009

spaghetti gambas al'ajillo

like a scampi on pasta, garlic and shrimp are irresistible together. i've tried this with, and without the white wine; this is our favorite- oily and spicy with an al dente bite

1 lb med shrimp ( i keep a frozen bag on hand for this), shells and veins removed, tails on
4-5 garlic cloves, peeled and sliced 'Godfather'-style, with a razorblade or sharp paring knife 
1/2 lb spaghetti rigate or linguini fini
6 T olive oil
1 t crushed red pepper
1/2 c. parsley. coarsely chopped
sea salt & fresh pepper

Get your pasta started with a pot of boiling, salted water. Heat garlic & red pepper in a large skillet of olive oil on low; be careful to watch it doesn't brown. Add shrimp, simmer and flip with tongs as they turn pink, moving the cooked ones away from the pan's center of heat. Turn off burner just as the last shrimp as colored, and add salt, pepper and parsley. Drain pasta, saving some of the cooking water at the bottom; toss in skillet with shrimp and oil. Serve. 

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