Spaghetti con i gamberetti
Venice - Veneto
Preparation - Easy
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.
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.
Cook a minute or two longer.
Place in a bowl or directly into pan with sauce.
Mix pasta and sauce.
Sprinkle the rest of the parsley on top.