(Spaghetti Garlic and Oil)
1/2 pound spaghetti
1 pound small shrimp- peeled, deveined, tail off
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice or the juice from one lemon
1 clove garlic diced
1/4 cup fresh parsley, finely chopped(flat leaf Italian)
Aglio E Oleo:
4 cloves of garlic sliced thin
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup fresh chopped Italian parsley
Cook the spaghetti in salted water until al dente about 12 minutes. Reserve about 1/4 c. juice
While the spaghetti is cooking, combine the shrimp and next 4 ingredients, then saute in a skillet over medium high heat until the shrimp is pink and firm and liquid reduced. Set aside in a bowl.
Allow the skillet to cool a bit. Add garlic and next 3 ingredients. Saute over medium low heat, garlic is a light golden brown.
When the garlic reaches light golden brown, immediately add 3 tablespoons of the pasta water. This stops the garlic from over cooking. Add 1/4 cup chopped parsley. Cook until it just reaches a simmer.
Gently mix the Agleo e Olio, the prepared shrimp, and the remaining reserved pasta water into drained spaghetti. Serve either on a platter or in a bowl.
For regular Spaghetti Agleo E Oleo, omit the shrimp steps. It is so good just plain too!