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Roman Shrimp Pasta




Source of Recipe


Chef Greg Bierbaum, Porto Bello


List of Ingredients




1 lb. Spaghetti

2 t. chopped garlic

1 t. salt (or more to taste)

1/4 t. red pepper flakes (more if you like it a bit spicier)

1/2 c. Extra Virgin Olive Oil

12 extra large or jumbo shrimp (peeled and deveined)

Recipe



While bringing the pasta water (salt generously) to a boil, heat olive oil, garlic, salt and crushed red pepper over med-low heat. Do not brown the garlic as it can become a little bitter. Heat until garlic is just golden.



Cook pasta according to package directions (al dente`), drain and toss with garlic oil off the heat. In a separate pan Saute shrimp in a touch of olive oil and add to pasta. Toss all with a bit of chopped parsley and garnish with a little more parsley on top