Saturday, March 24, 2012

Spicy Shrimp Spaghetti

This recipe is my adaptation of a Rachel Ray recipe.  I use very similar ingredients but cut out several steps to make preparation faster.  This is the best shrimp pasta I have found.  It is packed with flavor and has less fat that most other shrimp pasta recipes.  Enjoy!

Spicy Shrimp Spaghetti
This recipe was adapted from Rachel Ray’s Spicy Shrimp and Spaghetti Aglio Olio(Garlic and Oil).

2 pounds shrimp, peeled and deveined
3 T olive oil
10 cloves minced garlic
2 oz tin anchovy fillets
1 lemon, juiced
½ c chopped flat leaf parsley
½ - 1 t seasoned salt
¼ - ½ t cayenne pepper
1 pounds spaghetti*

Cook pasta according to package directions.  While pasta is cooking, start cooking shrimp.  Rinse and drain shrimp.  Set shrimp aside.  Heat olive oil in a large skillet over medium to medium-high heat.  Add garlic and anchovy, stirring frequently until garlic is golden and the anchovy has broken down.  Add shrimp, lemon, parsley, salt and cayenne pepper.  Cook stirring frequently until shrimp turn pink, about 3 minutes.  Add cooked and drained pasta.  Toss to coat. 4-6 servings
*Gluten-free pasta can be used in this recipe.

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