Spaghetti Aglio E Oleo with Shrimp

spaghetti garlic and oil and shrimp

 
(Spaghetti Garlic and Oil)
serves 2-3

Ingredients:
1/2 pound spaghetti
salt

Shrimp:
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!

Friend or Follow me for more great posts! Jenn Abadie Scioneaux
Join my group! On Our Weigh to Health

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s