Gambas Al Ajillo Pasta (Garlic Shrimp Pasta)
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 88.72 ml Spanish olive oil
- 9.85 ml red pepper flakes (more or less depending on taste)
- 14.79 ml fresh parsley, minced
- 6 garlic cloves, minced (more or less depending on taste)
- 0.25 ml salt & pepper
- 29.58 ml fresh lemon juice (approximately 1.5 lemons)
- 29.58 ml dry sherry
- 4.92 ml paprika
- 59.14 ml parmesan cheese, shredded and fresh (to taste, I used almost a 1/4 cup)
- 340.19 g medium shrimp, with the shells on (20-25/pound)
- 226.79 g rotini pasta
directions
- Cook pasta and set aside.
- Combine parsley and garlic. Sprinkle salt and pepper on mix.
- Combine lemon juice, sherry and paprika and set aside.
- In medium sized saucepan or wok, heat olive oil on medium heat and add red pepper flakes to infuse oil. Approximately 1 minute. (reduce heat if it starts to burn).
- Add parsley and garlic mixture. Allow garlic to cook and not burn.
- Add lemon juice, sherry and paprika mixture. Allow to rollling boil.
- Add shrimp (with shells). Once cooked through when pink, remove from heat, add pasta. Mix. Add Parmesan and mix. Allow the Parmesan to melt.
- Serve with grated fresh Parmesan.
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