Linguine Aglio E Olio With Shrimp Recipes

Steps:

• For the shrimp marinade: Add the shrimp, oil, garlic, parsley, red pepper flakes and salt to a medium bowl and mix to combine.
• For the breadcrumb topping: Add the olive oil, breadcrumbs and salt to a medium skillet and cook over medium-low heat until lightly golden brown, tossing the breadcrumbs constantly, about 5 minutes. Add the parsley and toss to combine for another 30 seconds. Remove to a plate so that the breadcrumbs do not continue cooking.
• For the pasta: Salt the water and start boiling the linguine (cook it 80 percent of the way, if the directions say boil for 10 minutes, boil for 8 minutes as you will finish cooking it in the sauce). At the same time add the oil to a large saute pan over medium heat. Once warm, add the garlic and red pepper flakes and lower to medium-low heat so that the garlic sizzles gently (the garlic should not change color, if it does, it means the heat is too high and you will have a bitter burnt garlic taste and should start over).
• When the edges of the garlic are just starting to brown, add the shrimp with the marinade and a pinch of salt and cook the shrimp until it is no longer opaque, 1 to 2 minutes. Add 1/4 cup pasta water and remove the shrimp to a bowl to prevent overcooking. Keep cooking and shaking the pan to create an emulsion (when fat suspends in water, oil and water forms a smooth bond).
• When the pasta is cooked, add it to the skillet and toss to combine. Add some pasta water if the pasta needs to cook slightly longer, otherwise toss in the parsley and stir until well incorporated. Serve on plates immediately and top with the breadcrumbs.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Steps:

• Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
• Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.

Steps:

• Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?).
• While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
• Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
• Remove shrimp from pan and set aside, covered, to keep warm.
• At this point, you may pull out the whole, crushed cloves.
• I usually leave them.
• Lower heat to medium low and add the 1/4 cup of olive oil.
• Next, add anchovies, garlic and red pepper to oil.
• Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
• Drain pasta and toss it in large bowl with garlic and olive oil mixture.
• Sprinkle with fresh parsley, and top with the shrimp.