Thursday, October 20, 2011

Spicy spaghetti and shrimp?

Shrimp? Sorry, there was shrimp in this, but we ate them all before I took the picture! And I know, I know- I said I didn't want to eat anymore shrimp unless I was in South Carolina but I forgot I had a bag of frozen large shell on shrimp in my freezer (they were on special at Whole Foods and I can never pass up a deal). I was letting them defrost and intended on grilling them when I saw a recipe in Jamie Oliver and decided to try that instead. It was great - and the best part was my sweet hubby peeled and deveined them for me!

Spicy Shrimp and Spaghetti serves 2

1/2 pound of spaghetti
couple tablespoons olive oil
clove garlic, chopped
sprinkling of red pepper to taste
1/2 pound large raw shrimp, peeled and deveined
about 1/3 cup white wine
6 of my oven dried tomatoes or sundried tomatoes in oil (about 1/4 cup)
1 squeeze of lemon
fresh chopped basil (Jamie used arugula, which I think would be nice but I didn't feel like going to the store)

Cook spaghetti until al dente. In a blender, blitz the tomatoes with the wine. Heat the olive oil in a large saute pan and add the garlic for a couple min with the pepper then toss in the shrimp and cook just a couple min. Pour in the tomato puree and cook another couple min. Toss the cooked spaghetti in the pan and squeeze in the lemon juice and sprinkle with basil and serve. Most Italians don't mix parmesan with fish pasta - but I like a little sprinkled on top - your choice!

1 comment:

  1. Looks great, we grew up on shrimp. I used to walk to the docks and get them for my Mom. You recipe looks great.