aglio olio with shrimp, photo by Crissa Mercado
Aglio Olio with Shrimp Recipe
INGREDIENTS
- 1/2 cup extra virgin olive oil
- 6-8 garlic cloves minced (more or less according to taste)
- 1 teaspoon rock/sea salt
- 1 big pinch hot pepper flakes (make it spicy 🙂 )
- 1 lb large shrimp peeled and deveined
- 1/2 lemon, juiced
- 300 grams spaghetti
- 3 heaps tablespoon chopped fresh parsley
- 1 bunch spinach leaves, stalks trimmed
METHOD
In a large pasta pan or casserole pan, bring a salted water into a boil. Tip in the spaghetti and cook according to the packet’s instruction. Drain when ready.
Meanwhile, in a large frying pan, heat the olive oil over low heat (extra virgin olive oil tend to burn if heated on high heat).
Saute the garlic while adding the salt and hot pepper flakes, stirring occasionally, for about 10 to 15 minutes until the garlic is fragrant and golden. (Burnt garlic leaves a bitter taste.)
Turn up the heat to medium temperature.
Add the shrimps and drizzle with the lemon juice and stir-fry for at least a couple of minutes or until they are lightly pink.
Toss in the spaghetti and spinach leaves.
Finally add the chopped parsley.
Serve with buttered crusty bread and a dish of pitted olives.
Buon Appetito!