SHRIMP AND SPAGHETTI AGLIO E OLIO
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
- Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.
SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
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.
SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
LINGUINE AGLIO E OLIO WITH SHRIMP
Steps:
- For the shrimp marinade: Add the shrimp, oil, garlic, parsley, red pepper flakes and salt to a medium bowl and mix to combine.
- For the breadcrumb topping: Add the olive oil, breadcrumbs and salt to a medium skillet and cook over medium-low heat until lightly golden brown, tossing the breadcrumbs constantly, about 5 minutes. Add the parsley and toss to combine for another 30 seconds. Remove to a plate so that the breadcrumbs do not continue cooking.
- For the pasta: Salt the water and start boiling the linguine (cook it 80 percent of the way, if the directions say boil for 10 minutes, boil for 8 minutes as you will finish cooking it in the sauce). At the same time add the oil to a large saute pan over medium heat. Once warm, add the garlic and red pepper flakes and lower to medium-low heat so that the garlic sizzles gently (the garlic should not change color, if it does, it means the heat is too high and you will have a bitter burnt garlic taste and should start over).
- When the edges of the garlic are just starting to brown, add the shrimp with the marinade and a pinch of salt and cook the shrimp until it is no longer opaque, 1 to 2 minutes. Add 1/4 cup pasta water and remove the shrimp to a bowl to prevent overcooking. Keep cooking and shaking the pan to create an emulsion (when fat suspends in water, oil and water forms a smooth bond).
- When the pasta is cooked, add it to the skillet and toss to combine. Add some pasta water if the pasta needs to cook slightly longer, otherwise toss in the parsley and stir until well incorporated. Serve on plates immediately and top with the breadcrumbs.
SHRIMP ALLA AGLIO
Very easy to fix shrimp and pasta. The part that takes the longest is shelling and deveining the shrimp.
Provided by SharleneW
Categories Spaghetti
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in rapidly boiling salted water.
- While pasta is boiling, heat the oil in a sauté pan, add onion, and sauté 2 minutes.
- Add garlic, sauté 1 minute.
- Add shrimp; cook 1-2 minutes.
- Add butter, wine, red pepper, salt, and pepper.
- When pasta is done, drain and place on plate and pour shrimp mixture over it.
Nutrition Facts : Calories 748.6, Fat 33.8, SaturatedFat 16.3, Cholesterol 320.2, Sodium 423.7, Carbohydrate 59.3, Fiber 2.8, Sugar 2.8, Protein 44.7
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