This easy yet effective recipe is a perfect way to combine the beauty of shrimp with other flavorful ingredients, and end up with a magnificent meal. You will love the way the anchovy adds finesse to the meal, as well as how the garlic, parsley and black pepper add all the aromatic flavor you need. Use linguine instead of the spaghetti if you want, or even try tagliatelle.
It is best to use large or at least medium shrimp for this. They are juicier and just look more impressive. Do not be stingy with the oil either. You can use extra-virgin olive oil if you have it, or just regular olive oil. This dish is better if you are heavy-handed with the oil, since it adds a great flavor. The same applies to the garlic; add plenty of garlic if you enjoy it.
It is difficult to overdo the flavors in this shrimp spaghetti recipe by upping the amounts a bit, because they are all so well-balanced. Just taste as you go, to see what is needed, even adding some chili flakes if you want to spice up the taste a notch, or a splash of white wine or lemon juice to add a different taste. Many home cooks do not bother to accurately weigh out their ingredients and this is a recipe you can just use your judgment for.
- 1 lb spaghetti
- 8 cups water
- 1 lb peeled, tail-on large uncooked shrimp
- Olive oil, as needed
- 1 teaspoon salt
- 4 oz sliced mushrooms
- 5 thinly sliced garlic cloves
- 1 teaspoon anchovy paste
- 2 tablespoons chopped fresh parsley
- Black pepper, to taste
- Parmesan cheese, to serve
- Cook the spaghetti in the water, adding a tablespoon of oil and a teaspoon of salt, until tender but not mushy.
- Drain and keep warm.
- Meanwhile heat 2 tablespoons of olive oil in a pan and fry the garlic with the mushrooms for 5 minutes.
- Stir in the anchovy paste, and then add the shrimp and cook for 1 minute or until the shrimp is pink.
- Add the parsley and black pepper and toss for 30 seconds over a low heat, adding a little more olive oil if liked.
- Serve the shrimp mixture on top of the spaghetti, with some parmesan on the side.
Some of the finest recipes in the world feature seafood such as shrimp, crab, oysters or lobster, but it is also possible to make quick and easy meals. You just need two pans – one for the pasta and another for your seafood sauce. This recipe is a great example of how to make an easy yet impressive shrimp spaghetti recipe which tastes just as good as anything you could buy from your local Italian restaurant, yet costs a fraction of the price. Serve this with your favorite wine and be generous with all the tasty ingredients, like the garlic, olive oil, and shrimp, for a fantastic, full-flavored meal.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81388 Views)
- Authentic British Fish and Chips Recipe (33527 Views)
- Handy Guide to Grilling Lobster Tails (26765 Views)
- Chili Soy Sauce Steamed Fish (22386 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21122 Views)
- Fish and Chips (20289 Views)
- Sensational Salmon with Cucumber Dill Sauce (17600 Views)
- Simple Cold Crab Salad (17556 Views)