SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)

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Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. 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 pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients 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.
  • Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Abdi Shukri
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I thought this recipe was just okay. The sauce was a bit too salty for my taste and the spaghetti was a bit overcooked. I think I'll try a different recipe next time.


Fahad Fahkum
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This recipe was a bit too oily for my taste, but other than that it was good. I used less olive oil than the recipe called for and it was still plenty.


ROSSY BEE
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I love this recipe! It's so easy to make and it's always a hit with my family. I usually make it with angel hair pasta, but I've also made it with spaghetti and it's just as good. I also like to add a little bit of lemon juice to the sauce for a bit


Gullam Abass
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This is a great recipe for a quick and easy weeknight dinner. The sauce is simple to make and the spaghetti cooks in no time. I used whole wheat spaghetti and it turned out great. I also added some chopped spinach to the sauce for extra nutrition.


Leroy Too
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I made this recipe last night and it was delicious! The sauce was very flavorful and the spaghetti was cooked perfectly. I added a little extra garlic and red pepper flakes to give it a bit more kick. My husband and I both loved it and will definitel