Spaghetti with Shrimp
There are many versions of this recipe, this is mine and I use a lot of garlic. It’s a very easy recipe to make and like all my recipes we will use simple, readily available ingredients.
You’ll need:
- 1-lb of cleaned shrimp
- 3/4 cup bread crumbs
- 1/2 cup extra virgin olive oil
- Grated pecorino Romano cheese
- 4-tbs butter
- 1-tsp crushed red pepper flakes
- Salt
- Black pepper
- 1/2 cup chopped parsley
- 1-cup of pasta water
- 1-lb spaghetti
- 10 cloves of garlic minced
Directions:
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In a large pot of boiling water cook the pasta to the recommended time, reserve 1-cup of pasta water and strain pasta.
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Do this first and toss the pasta in a tbs of olive oil and set aside.
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In a large 13″ skillet add 2-tbs of oil and 2-tbs of butter.
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Once it’s melted add 4 cloves worth of the minced garlic and sauté this for 2 minutes then add the bread crumbs.
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Toast the bread crumbs for about 2 minutes in the garlic oil/butter. Once toasted remove it all to a plate.
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In the same skillet add 1/4 cup of olive oil, balance of the garlic, red pepper flakes, 1-tsp salt, 1/4 tsp black pepper.
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Once this is hot and sizzling allow the garlic to come to a light golden color then add the shrimp.
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After 1-minute flip and cook the other side of the shrimp. You want to be sure the shrimp are just about done.
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They should be light pink. Now add the pasta to the skillet with the shrimp and add the pasta water.
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Sauté and toss this for one minute on a medium heat. The water will be mostly gone.
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Add the remaining 2-tbs of butter cut into small pieces.
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Turn off the heat toss in the bread crumbs, chopped parsley and drizzle the remaining olive oil or more if needed on the dish. I sprinkle a little Romano as well.
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Open a nice bottle of white wine and enjoy my shrimp with spaghetti and garlic.
Daniel Mancini
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