Spaghetti Aglio e Olio
Featured: Oregon Pink Shrimp
Chef Caren Braby, adapted from a recipe by Oregon commercial fisherman Brad Pettinger
Ingredients
Serves 4-6
- 16 ounces Spaghetti
- 1 pound Oregon pink shrimp (drained, not washed)
- 8-10 garlic cloves, thinly sliced crosswise
- ¾ cup extra virgin olive oil
- ¾ cup pecorino romano cheese, finely grated
- ½ tsp red pepper flakes
- ½ cup fresh Italian parsley, chopped
- 2 Tbsp fresh basil, chopped
- Salt, to taste and for pasta water
- Pepper to taste
Instructions
- Bring pot of water to boil, add salt, then the spaghetti.
- At the same time, heat the olive oil in a saucepan, gently sautéing the sliced garlic and pepper flakes over a low heat (200-210 degrees).
- After about 5 mins, add ¾ cup of the pasta water to the garlic oil, followed with about half of the parsley.
- When the pasta is cooked al dente, drain the water and return the pasta into the pot.
- Pour the garlic and olive oil over the pasta, add the cheese, remaining parsley and basil while stirring gently, followed with the pink shrimp.
- Serve immediately.