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SPAGHETTI WITH SHRIMP, TOMATO AND PARSLEY

FORK

Spaghetti con i gamberetti

Venice - Veneto
Preparation - Easy
Serves 4

Ideally, this recipe is made with maccheroni, pasta in the form of a hollow tube, that is available at Italian groceries and specialty shops.

1 lb raw medium shrimp (or 1 lb frozen, defrosted) in 1/2-inch pieces
1 bay leaf
1 t fresh thyme or 1/2 t dry
2 T fresh parsley, chopped
1 14oz can Italian plum tomatoes, chopped
3 garlic cloves, crushed
3 T olive oil
1/2 peperoncino or 1/2 t red chili flakes - more or less to taste
1 lb pasta

Bring 2 cups water with bay leaf, thyme and 1 T parsley to a boil.
Add shrimp.
Cook for 3 minutes.
Drain, shell, devein and cut in 1/2-inch pieces.
If using frozen shrimp, drop into boiling water and cook for 2 or 3 minutes.
Cook the pasta.
Meanwhile, in a large pan, brown the garlic in the olive oil. Add the tomatoes and the peperoncino.
Cook for 10 to 15 minutes or till sauce thickens.
Add shrimp.
Cook a minute or two longer.
Drain pasta.
Place in a bowl or directly into pan with sauce.
Mix pasta and sauce.
Sprinkle the rest of the parsley on top.
Serve.

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