Saturday 9 March 2013

Spicy Shrimp Aglio Olio by Vanessa Tay

Spicy Shrimp Aglio Olio

Servings: 4


Spicy Shrimp:

  •  8 ~12 jumbo shrimps, peeled and deveined
  • 1 lemon, juiced
  • 1/4 cup chopped parsley (a couple of handfuls)
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed and peeled
  • Coarse salt, about 1 teaspoon
  • 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
  • 4 pieces of ham (sliced into strips)
  •  fresh button mushrooms (sliced thinly)

Aglio Olio:

  • 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
  • 200g anchovies
  • 4 large cloves garlic, crushed and minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
  • Coarse salt
  • spaghetti, cooked to al dente
  • Tomato and Onion Salad, as an accompaniment (I omitted)
  • Crusty bread, as an accompaniment (I omitted)


Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
Remove the shrimp and leave aside. Fry the mushrooms and remove to leave aside. Then fry the ham for a while. Remove and leave aside.
Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Fry till fragrant and remove the anchovies from the pan.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Add in the mushrooms and ham and gently mix them with the spaghetti.
Top servings of spaghetti with spicy shrimp and sprinkle some parsley. Serve with Tomato and Onion Salad and Crusty Bread.

Cook's Notes: Prepare the shrimp while the pasta is cooking.
Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Recipe adapted and slightly modified from

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