Is it just me or does winter just make you want to eat all the carbs? Throw in a pregnancy and I simply cannot be stopped. This weekend I had a craving for an old flame my husband and I used to enjoy on the regular pre-babies. As I was meal planning for the week, I wondered if my daughter might enjoy it too. I mean, it does contain all the good things: pasta, shrimp, garlic. What's not to love? Apparently the answer is nothing because she gobbled hers up to. And the leftovers (if there are any)? Don't even get me started. They're just as delicious as the original.
I've used both fresh and dried parsley in this recipe, depending on my desire to chop herbs. This week I was not feeling it so just used half the amount in dried. If you ever need to substitute, that's the rule: use half. It's because dried herbs and spices are more potent than their fresh counterparts. I also omit the salt in the recipe. But not in the pasta water; that's your one opportunity to season that shit. Don't miss it! Other than that, I follow the recipe exactly as written.
INGREDIENTS:
½ cup (125ml) olive oil 7 cloves garlic, minced 1 tsp (5ml) salt 1 pinch hot pepper flakes 1 lb (450g) large shrimp, peeled and deveined 12oz (340g) spaghetti ⅓ cup (70ml) chopped fresh parsley
DIRECTIONS:
Fill a large pot with 20 cups (5L) water and 2 tbsp (30ml) salt; cover and bring to boil. Meanwhile, in a skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for about 15 minutes or until garlic is light golden but not browned. Increase heat to medium-high. Add shrimp to skillet; stir-fry for 2 to 3 minutes or until lightly pink and opaque. Fill your pasta bowls with hot water to warm. Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 10 minutes or until tender but firm; drain and return to pot. Add shrimp mixture and parsley; toss to coat. Empty bowls. Spoon in pasta. Serves: 4
I first discovered this recipe in an old Canadian Living cookbook. It has remained a favourite at our house and will hopefully be making more regular appearances at our table.
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