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Spaghettini con Gamberi, Aglio e Olio




Source of Recipe


Internet


Recipe Introduction


Spaghettini with Shrimp, Oil, and Garlic



List of Ingredients




salt
1 pound spaghettini or vermicelli
5 tablespoons extra-virgin olive oil
10 cloves garlic, peeled and sliced
1/2 teaspoon crushed hot red pepper, or more to taste
1 pound medium shrimp, shelled, deveined and cut in half
1/2 cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano-Reggiano cheese or Pecorino Romano (optional)



Recipe



Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until tender but still very firm, about 6 minutes. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes. Add 1/2 teaspoon crushed red pepper and the shrimp and cook for 1 minute more.

Ladle about 1 1/2 cups of the pasta-cooking water into the sauce. Add the parsley, the remaining 2 tablespoons olive oil, and salt to taste.

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a simmer, tossing to coat with sauce. Cook until the pasta is coated with the sauce and done, about 1 minute. Remove the pot from the heat and toss in the grated cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls. Makes 6 servings.