Shrimp & Vermicelli Aglio e Olio

Well, here we go again…

That’s right kiddos, I’m back and returning myself to the blogging world. It’s been a long time, yes I know, but here I am kicking it with ya’ll and making some banging food.

For those who might be interested in my current whereabouts, I took a position over at Fortune Fish & Gourmet here in the Twin Cities, or as you might be more familiar, Coastal Seafoods. With that being said, my focus has certainly been seafood-centric as of late, which obviously works out well for me. I’ve been creating a host of new recipes for them, so if you’re interested, you can also follow our blog over there which is jam-packed full of delicious things to make, but I’ll also be posting a lot of them here as well along with several other non-seafood related dishes as per the usual.

Given that I’m working on making my triumphant return to the blog-o-sphere, I thought I’d kick it off with an easy and straightforward pasta dish. Spaghetti Aglio e Olio is one of the world’s most simple, yet classic pasta dishes. The addition of seared shrimp just takes it to an even better place. This dish is a well-worthy additional to any quick, weeknight meal list you might be keeping.

Serves 4-6

INGREDIENTS:

•    1 lbs U16-20 Shrimp, Peeled & Deveined
•    4 Tablespoons Finely Minced or Crushed Garlic
•    1-2 Tablespoons of Dry Red Chili Flake (To Taste)
•    ½ Cup Extra Virgin Olive Oil
•    2 Tablespoons of Butter
•    Juice of ½ a Lemon
•    1 lbs of Vermicelli Noodles
•    ½ Cup Finely Minced Parsley
•    Salt & Pepper to Taste

DIRECTIONS:

Fill a medium sauce pot half way up with water and add about a tablespoon of salt and place on a stove over medium-high heat. Once the water comes to a boil, place in the noodles and cook until just al dente.

In a large sauté pan over medium-high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter and cook until the butter has completely melted and has become white and frothy.

Pat the shrimp dry and season each side with salt. Place the shrimp in the pan and sear on each side until golden brown, about 1 ½-2 minutes per side. Remove shrimp from heat.

Add the remaining oil to the pan and lower the heat to medium-low. Add the garlic and the chili flake and cook just until the garlic starts to lightly toast and turn slightly golden brown.

Add the lemon juice, the pasta, the shrimp, and the parsley and toss to coat. Season with salt and pepper to taste. If the pasta seems too dry, add additional olive oil as desired.

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