4 quarts water (salt optional)
4 tablespoons olive oil
4 garlic cloves, sliced
¾ pound raw shrimp, shelled and deveined
¼ teaspoon red pepper flakes
¾ cup white wine
3 tablespoons chopped fresh parsley
1 cup clam juice or fish stock
1 pound linguine
Target didn't have like bottled clam juice, but if you're in a pinch there's about 1/2 cup of juice in each of these cans.
Bring water to boil; add pasta. Saute garlic in olive oil over medium heat until it sizzles. Add shrimp, red pepper flakes. Cook until shrimp turns pink. Stir occasionally. Add wine and half the parsley, increase heat to high. Add clam juice, salt to taste. Bring to boil then remove from heat. Drain cooked pasta and return to pot. Turn heat to low, add the sauce, tossing until the pasta is well coated.
 |
| I used a whole pound of shrimp. Because shrimp only came in 16 oz sizes and I wasn't about to re-freeze a little handful of sea bugs. |
Add remaining parsley, serve,
and enjoy.
 |
| Shhhh. Don't tell anybody it's spaghetti instead of linguine. |
My Rating: 4/5 "Gotta love garlic and olive oil on pasta. It's a filling and tasty meal and if you twirl your fork just right you can feel fancy while you eat it. Add more garlic if you want to feel fancy AND enjoy some alone time."
Comments
Post a Comment