I propose an Italian recipe of spaghetti and shrimps sautéed with garlic and parsley. A friendly and very economical dish. If you like spaghetti, don't hesitate to try our Spaghetti Bolognese, our American-style Spaghetti Meatballs, our Italian-style Spaghetti Carbonara, or the very popular and refined Seafood Spaghetti.
INGREDIENTS
For 4 people :
- 250 grams of spaghetti
- 500 grams of peeled shrimp
- 4 garlic cloves, chopped
- 120 grams of unsalted butter
- A few sprigs of fresh flat-leaf parsley
- Half of a rocket
- 30 grams of parmesan
- ½ teaspoon of dried oregano
- Salt and black pepper
PREPARATIONS
- Cook the spaghetti in a large saucepan filled with boiling salted water, respecting the desired cooking time
- Drain the spaghetti once cooked and set aside
- Salt and pepper the peeled shrimp according to your preferences
- Cook the spaghetti in a large saucepan filled with boiling salted water, respecting the desired cooking time
- Drain the spaghetti once cooked and set aside
- Salt and pepper the peeled shrimp according to your preferences
- Shell and chop the garlic cloves
- Melt 50 grams of unsalted butter in a very hot pan
- Add the chopped garlic cloves, dried oregano
- Stir and cook for about a minute over medium heat
- Add the shrimp and brown them well, stirring often, until their flesh takes on a nice pink color
- Reserve the shrimps and the cooking juices
- Melt the rest of the butter in a still-hot pan
- Pour the cooked spaghetti
- Add the arugula (it should wilt little by little as it cooks in the pan)
- Pour the Parmesan over all the pasta
- Finally add the shrimp browned in the garlic and parsley
- Finely chop the parsley sprigs and add them to the pan at the last moment
- Stir everything well so that the spaghetti soaks up the cooking juices and the shrimps are well dispersed
- Serve without delay either directly by presenting the serving dish or by filling deep plates
