Ingredients Jump to Instructions ↓

  1. 2 pounds shrimp, peeled and deveined

  2. 1 lemon, juiced

  3. 1/4 cup chopped flat-leaf parsley (a couple of handfuls)

  4. 1 teaspoon crushed red pepper flakes

  5. 4 cloves garlic, crushed and peeled Coarse salt, about 1 teaspoon 2 tablespoons extra-virgin olive oil Aglio Olio:

  6. 1/4 cup extra-virgin olive oil

  7. 1 (2-ounce) tin anchovy fillets

  8. 6 to 8 large cloves garlic, crushed and minced

  9. 1/2 teaspoon crushed red pepper flakes

  10. 1/4 cup finely chopped flat leaf parsley, Coarse salt

  11. 1 pound spaghetti, cooked to al dente(how to is at the bottom of page)

Instructions Jump to Ingredients ↑

  1. 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 Notes: 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. Serves


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