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Rachel Ray's Spaghetti Aglio Olio (Garlic & Oil) and Spicy Prawns

Garlic and oil spaghetti with a twist! Get the key ingredient that will make you love this pasta even more. Top it with juicy and spicy prawns and find yourself enjoying it better than you thought!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 people
Author: By Rachel Ray

Ingredients

AGLIO OLIO

  • 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
  • 1 (2-ounce) tin anchovy fillets
  • 6-8 large garlic cloves, crushed and minced
  • 1/2 tsp crushed red pepper flakes Note 1
  • 1/4 cup finely chopped flat leaf parsley Note 2 a couple of handfuls
  • Coarse salt
  • 1 pound spaghetti cooked to al dente

SPICY PRAWNS

  • 2 pounds jumbo shrimp, peeled and deveined
  • 1 lemon, juiced
  • 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
  • 1 tsp crushed red pepper flakes
  • 4 cloves garlic, crushed and peeled
  • Coarse salt, about 1 teaspoon
  • 2 tbsp (a couple of generous drizzles) extra-virgin olive oil

Instructions

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Notes

Note 1 I didn’t add red pepper flakes to the garlic and oil mixture anymore because my prawns were already spicy.
Note 2 I used curly parsley instead because the flat-leaf parsley was not available at the time. It was finely chopped and stirred into the garlic and oil mixture and cooked until just wilted. I tossed in the cooked spaghetti last.
* Prepare the spicy prawns while the pasta is cooking.