August has arrived, and for me, the summer is just flying by. It may be because I keep very busy caring for my many animals (two goats, two dogs, and twenty-five chickens), have just had major knee surgery, and have just moved into our new house. I am also getting a little tired of the heat and humidity this summer and am looking forward to cooler temperatures.
I have always been a big fan of shrimp. I prepare them in many ways and incorporate them in salads, appetizers, pasta dishes, or as a main course. Living here in Southwest Florida, we have access to many varieties of shrimp, but Key West Pinks are my favorite. This variety is slightly sweet and tender and works perfectly in many recipes.
This pasta dish uses aglio, olio, peperoncini, or garlic, olive oil, and chili peppers for the sauce, and this simple sauce truly allows the shellfish to shine. A crunchy breadcrumb topping adds crunch, creating a very satisfying dish. This is another pasta that can be pulled together in minutes, and you can adjust the chili peppers to make the pasta as spicy as you like.
You can use many types of pasta for this dish, including dried short or long pasta or even fresh egg pasta such as fettuccine. I used cavatappi pasta in my version, a favorite of mine. You will want medium size shrimp for this pasta, so don’t waste monay on anything larger.
- 1 Pound Dried Pasta (See Nores Above)
- 1 Pound Shrimp, Peeled and Deveined
- 1/3 Cup Extra Virgin Olive Oil
- 6 Garlic Cloves, Minced & Divided
- 1 Teaspoon Chili Flakes
- Juice and Zest of 1 Lemon
- Salt & Pepper To Taste
- 3 Tablespoons Olive Oil
- 1 Cup Panko Breadcrumbs
- 2 Anchovies
- Salt & Pepper
- 2 Tablespoons Pine Nuts
- 5 Tablespoons Fresh Chopped Parsley
- Lemon Wedges
- In a large pot of lightly salted boiling water, cook the pasta according to package directions until it is "al dente".
- While the pasta water is heating, heat the olive oil in a large skillet, and once sizzling add 5 minced garlic cloves, lemon zest, chili flakes, lemon zest and cook for 1 minute.
- Add the shrimp and cook over medium high heat 2 to 3 minutes on each side until opaque.
- Squeeze lemon juice into the pan and set aside.
In a small skillet prepare the breadcrumbs by heating the olive oil over medium high heat.
- Add the remaining garlic, anchovies, salt and pepper and cook 1 minute stirring the anchovies so that they dissolve.
- Add the breadcrumbs and pine nuts, and cook, stirring continually until lightly browned.
- Remove from heat and stir in the parsley.
- When the pasta has finished cooking, drain, reserving a cup of pasta water.
- Add the pasta to the pan with the shrimp, returning it to the heat.
- Cook for another minute or two, tossing the pasta with the shrimp sauce, adding some pasta water if needed to loosen the sauce.
- Serve in individual bowls, with the prepared crumbs on top.
- Serve immediately with lemon wedges.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 161mgSodium: 1023mgCarbohydrates: 45gFiber: 3gSugar: 7gProtein: 25g