One of my favorite dishes of all time is a simple Spanish tapa known as gambas al ajillo, or garlic shrimp. It's served all over Spain and consists of sizzling shrimp in a fragrant and slightly spicy olive oil and garlic sauce. When I came across this recipe for pasta with garlic shrimp, I knew I had to give it a try. With the addition of white wine creating an excellent sauce, the recipe turns the classic shrimp appetizer into a main course. Definitely plan on serving it with plenty of crusty bread for dipping! To check out the technique,
12 ounces angel hair pasta or spaghetti (3/4 of a box)
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 pound peeled and deveined medium shrimp
3/4 cup dry white wine
1/4 teaspoon crushed red pepper
2 tablespoons butter
- Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown).
- Add the shrimp, wine, red pepper, and ½ teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter.
- Toss the pasta with the shrimp mixture.
- Main Dishes, Shellfish