What's your favourite Seafood?
Mine is Shrimp!
I could eat this all day long.
It is a costly ingredient which is why most of us utilize it around special occasions.
Well, this dish
s t e t c h e s
the budget making it an easy and affordable dish for "home company"
Why should we always wait to have special food for special occasions?
Aren't we worth it too?
Well follow my steps to see how easy and econimical this dish can be for any night of the week
1 lb of 12/16 size shrimp:this is how many shrimp are in each pound
500 gr pkg. of spaghettini:if you look close I have mixed two white & wheat, so that my kids gets some fiber!
1/4 cup sliced black olives
3 cloves garlic, sliced
3 salted anchovy filets, not rinsed, chopped, this is seasoning
1 jar of drained artichoke hearts, sliced
1-2 tsp red chili flakes
3-4 tbsp chopped parsley
salt & pepper to taste
extra virgin olive oil
Here are the ingredients for today
Bring a large pot with 3/4 filled salted water to a boil. Add in pasta, stir to prevent sticking.
When it reaches a boil reduce the heat to #7-8, continue stirring occasionally, until al dente.
Meanwhile in a small skillet, add 4 tbsp olive oil and turn the heat to med. high #7. Drop in garlic, saute for 30-60 sec. to golden. Place in anchovies and stir to disintegrate them. They will splatter, if that happens lower the heat slightly.
This will flavour the whole dish. Add the chili.
Continuously stir to delicately brown the mixture.
Add the shrimp, placing down seperately to evenly cook
Turn over as they begin to turn pink.
Add 3/4 of the parsley
Drop in artichokes and olives.
Stir to coat and continue cooking for another minute until all shrimp are pink.
Toss pasta back into the large pot.
Tip the shrimp mixture into the large pot.
I like to grab a handful of pasta with the tongs and "wipe" the pasta into the skillet scraping every bit of goodness from the pan.
Drizzle 3 tbsp raw EVOO overtop to dress the dish.
Toss to coat.
Garnish with more parsley.
Enjoy with love!