Recipe: Spaghetti and shrimp aglio e olio

Do you like pasta?

J and I love pasta. It’s not something we eat all the time (the carbs, you know! Ha, I am just kidding. I don’t believe in the whole “carbs are bad for you”-myth), but we have some pretty good self-invented pasta dishes that we cook on a regular basis.

Always being on the look-out for new dinner ideas, especially of the quick and easy kind, we recently added this very tasty dish, which is a basic favorite on every Italian restaurant menu, to our weeknight dinner meal list. We combined a couple of different recipes that I found online and tweaked it a bit here and there and ta-dah, there is our new favorite dinner! It’s great, because it’s relative inexpensive, most of those things can be staples in your pantry or freezer (so, very good for a night when you don’t have dinner planned and don’t know what to cook), there is not a lot of chopping to do and you have a world-class tasty dinner on the table in under 25 minutes. That’s a total winner in my book!

Ingredients:

1 lb of thin spaghetti (we like Barilla)
1/2 cup olive oil
2 red jalapeno peppers
2 green serrano peppers
3 cloves of garlic (we use frozen cubes)
1/2 tbsp red pepper flakes
1 tbsp parsley
pinch of salt

1 lb cooked shrimp (fresh or frozen)

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1. Boil pasta in plenty of salt water to desired softness (I like al dente best).

2. Chop the peppers, then heat the olive oil in a pan over medium heat and sauté the garlic until golden.

3. Add the peppers, a pinch of salt and the shrimp and let simmer for a few minutes.

4. Add the red pepper flakes and parsley.

5. Drain the pasta and toss with the sauce. Serve hot.

Enjoy!