Friday, February 17, 2012

Spaghetti Aglio, Olio, e Peperoncino con Gamberi e Basilico

Alternatively titled, "I hope Google Translate Isn't Making Me Look Dumb" or "Spaghetti with Olive Oil, Pepper, Parmesan, Shrimp, and Basil."

Delizioso.  (I'm sticking to English from now on.)

This is another really simple dish that looks like you put a lot of effort into it, which is basically, my favorite kind, as you are learning.  It takes all of about 10 minutes too which means there is no excuse for having another Lean Cuisine.  Again.

I got this idea from Iowa Girl Eats...  I added the shrimp and basil to make it more Spring-y because I have a raging case of Spring Fever.  (Remind me of this when it is over a hundred degrees in about three months and there is constant fist-shaking at the heat.)

Here's what you need for 2 servings:
-10 large raw shrimp
-4 oz whole grain spaghetti
-1 1/2 tablespoons extra virgin olive oil
-Red pepper flakes
-One clove of garlic, minced
-Black pepper
-A handful of basil
-A squeeze of lemon
-1 tablespoon Grated Parmesan

How to go about it:

Bring the water to a boil for the pasta and cook according to the package directions.  You will want to be sure that it is al dente (not turned to mush) for this type of sauce.  (Quick tip:  You can tell spaghetti is done when you throw it at the wall and it sticks.  Plus, you get to feel like a real rebel throwing food around.  I do not recommend leaving it there though unless you are a really big rebel and maybe a bit gross.)

While the pasta is cooking, in a small bowl, combine a drizzle of olive oil, some cracked black pepper, a few red pepper flakes and a little bit of the minced garlic.  Stir it around and then dump the shrimp in and toss to coat.  Add the shrimp to your saute pan (which has been lightly sprayed with a cooking spray) and allow to cook until they are no longer translucent, maybe 3-5 minutes, flipping them around every once in a while.  (Don't mess up the "not translucent" part... You'll regret it.  But seriously, it's easy.  You're fine.)   

In a slightly larger bowl combine 1 1/2 tablespoons olive oil, 1 clove of minced garlic, some red pepper flakes, and cracked black pepper.  Yes, you did this before for the shrimp.  Yes, it seems redundant. HOWEVER, you do not want to use the same bowl or mixture that had the uncooked shrimp in it.  Safety first, kids.  Whisk it together and then add your now drained pasta and toss to coat.

Top the pasta with the shrimp and then your chopped basil, a squeeze of lemon, and as much fresh-grated Parmesan as your heart desires.

Nutritional info:  350 calories, 15 grams of fat (13 of those are from the olive oil, so it is a "good" fat.  Rest easy.)

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