Wednesday, June 2, 2010

Pasta with Shrimp, Garlic, and Anchovies

On Saturday I made this pasta, mostly because it was really fast and I still had a few anchovies to use. I was seriously impressed by how delicious it was and how quickly it all came together. I could easily do this after work.

Again, you can't really taste the anchovies, they just add an underlying flavor. Of course, that could also be because I only used the few fillets I had leftover instead of a whole tin. Anchovy side note: it's safe to eat the tiny little bones, but I pulled out as many as I can anyway.

While this was cooking, it looked and smelled like something I could get at a restaurant. I was so proud.

8 oz. spaghetti
1/2 lb. shrimp, cleaned
1/4 c. olive oil
4 lg. garlic cloves, minced
1 tin flat anchovy fillets, chopped
1 tsp. lemon juice
Chopped fresh parsley
Grated Parmesan cheese

Over low heat, cook garlic, shrimp and anchovies in oil. Add lemon juice and season with pepper.

Cook pasta as directed on package and drain. Return to pot, add oil mixture and toss to coat. Sprinkle generously with parsley and serve with Parmesan cheese.

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