Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it! For those of you with anchovy phobia, this dish works great with or without them. I've made it both ways. Be sure to adjust your salt accordingly if using the anchovies, because they add a lot of saltiness on their own.
- 2 lbs large shrimp, peeled and deveined
- 1 lemon, juice of
- 1⁄4 cup chopped parsley
- 1 teaspoon crushed red pepper flakes
- 4 garlic cloves, peeled and crushed
- 2 tablespoons olive oil
- 1 lb spaghetti
- 1⁄4 cup olive oil
- 1 (2 ounce) can anchovy fillets (optional)
- 7 -8 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup parsley, finely chopped
- 1 lb spaghetti
- Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?).
- While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
- Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
- Remove shrimp from pan and set aside, covered, to keep warm.
- At this point, you may pull out the whole, crushed cloves.
- I usually leave them.
- Lower heat to medium low and add the 1/4 cup of olive oil.
- Next, add anchovies, garlic and red pepper to oil.
- Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
- Drain pasta and toss it in large bowl with garlic and olive oil mixture.
- Sprinkle with fresh parsley, and top with the shrimp.
i cooked this lovely dish last night. it was very easy to make and full of flavour.i think this will become a family favourite .
My husband and I loved this! The lemony shrimp was so good that I kept eating it out of the pan after cooking it. I added a little extra oil and some anchovy paste to it also. Thanks for posting....This one is a keeper!
Great meal, was quick and easy served with cheesy garlic bread. (will add more oil or butter as it was a bit dry.)