Susan Hanna
I’ve been making this pasta with aglio (garlic), olio (olive oil) and shrimp from Canadian Living for more than 20 years and it’s a family favourite. The main thing to remember when making this dish is to cook the garlic over a very, very low heat so it does not burn. Don’t use a garlic press to mince the garlic; either chop it finely by hand or whirl it around in a mini food processor. I usually start cooking the pasta when the garlic has been on the stove for about 5 minutes. The only other ingredients are salt, hot pepper flakes and parsley.
Avoiding Additives and Preservatives
Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. I use frozen shrimp with only salt added as a preservative. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
½ cup (125 ml) extra virgin olive oil
7 garlic cloves minced
1 teaspoon (5 ml) salt
1 pinch hot pepper flakes
1 lb (454 g) large shrimp peeled and deveined (thawed if purchased frozen)
12 oz (340 g) spaghetti
1/3 cup (85 ml) chopped fresh parsley
Preparation:
Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (30 ml) salt; cover and bring to boil.
Meanwhile, in 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.
Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 12 minutes or until tender but firm; drain and return to pot. Add shrimp mixture and parsley; toss to coat. Serves 4.
From Canadian Living
