Ingredients
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2 lbs large shrimp, peeled and deveined
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1 lemon, juice of
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1/4 cup chopped parsley
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1 teaspoon crushed red pepper flakes
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4 garlic cloves, peeled and crushed
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salt
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2 tablespoons olive oil
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1 lb spaghetti
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1/4 cup olive oil
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1 (2 ounce) can anchovy fillets
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7 -8 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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1/4 cup parsley, finely chopped
Instructions
- 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.