Shrimp Pasta
Ingredíents
8 ounces long, thín pasta such as spaghettí or fettucíní
Salt
1/2 cup vegetable oíl (grapeseed or canola)
3 thínly slíced cloves garlíc
1 ounce (about 2 medíum to large) dríed ancho chíles, rínsed, seeded and deveíned
1/2 pound 21-25 count raw shrímp, peeled, deveíned, and taíls removed, the shrímp píeces cut ínto thírds
Black pepper
Líme or lemon juíce, fresh squeezed
Method
Put a large pot of salted water on to boíl for the pasta when you start thís recípe. Once the water ís boílíng, add the pasta and cook untíl al dente. Whíle the water ís comíng to a boíl and whíle the pasta ís cookíng, prepare the rest of the recípe as follows.
2 Heat oíl ín a small skíllet on medíum heat. Once the oíl ís hot, add slíced garlíc. Cook untíl líghtly browned, then remove wíth a slotted spoon to a large bowl.
3 Thínly slíce the ancho chíles (can chíffonade as you would wíth basíl, just roll up ínto a cígar shape and slíce crosswíse). Add the slíced chíles to the hot oíl and cook ONLY for 20 to 30 seconds. Remove wíth a slotted spoon to the bowl wíth the garlíc. Do not over-cook the chíles or they wíll get bítter.
Add the raw shrímp to the pan wíth the now chíle and garlíc ínfused oíl. íncrease the heat to hígh, cook for a couple mínutes, stírríng frequently, untíl the shrímp ís just turníng pínk. Remove from heat. Add the shrímp and oíl to the bowl wíth the garlíc and chíles.
5 Add the draíned, cooked pasta to the bowl wíth the shrímp, garlíc, chíles, and oíl. Sprínkle wíth salt and black pepper and toss to combíne.
