SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC & OIL)

By ddma_34d

Ingredients

• 2 LBS JUMBO SHRIMP, PEELED AND DEVEINED
• 1 LEMON, JUICED
• 1/4 CUP CHOPPED FLAT - LEAF PARSLEY (A COUPLE OF HANDFULS)
• 1 TSP CRUSHED RED PEPPER FLAKES
• 4 CLOVES GARLIC, CRUSHED AND PEELED
• COARSE SALT, ABOUT 1 TSP
• 2 TBSP (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 OZ) TIN ANCHOVY FILETS (OPTIONAL)
• 6 - 8 LARGE CLOVES GARLIC, CRUSHED AND MINCED
• 1/2 TSP CRUSHED RED PEPPER FLAKES
• 1/4 CUP FINELY CHOPPED FLAT LEAF PARSLEY, COUPLE OF HANDFULS
• COARSE SALT
• 1 LB SPAGHETTI, COOKED TO AL DENTE

Preparation

Step 1

COMBINE SHRIMP WITH NEXT 6 INGRIEDIANTS AND TOSS TO COAT SHRIMP EVENLY. HEAT A LARGE, NONSTICK SKILLET OVER MEDIUM HIGH HEAT, THEN ADD HALF OF THE SHRIMP. COOK 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 AND OIL, THEN SEASON WITH A LITTLE COARSE SALT, TO YOUR TASTE. TOP SERVINGS OF GARLIC AND OIL SPAGHETTI WITH SPICY SHRIMP.

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 INGRIEDIANTS 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.