Anchovies Shrimp Spaghetti
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This is not your regular pasta with a wet sauce. It has garlic flavored melt-in-your-mouth anchovies and mouthwatering tangy shrimps that makes this pasta dish unique. Also, it doesn’t have a fishy taste, has a little kick and a tang to it from the lime zest and it’s super quick, super delicious and super easy to make. Go on, try it!
Anchovies Shrimp Spaghetti
You’ll Need
1 lbs Spaghetti
6 Tbls Extra Virgin Olive Oil
6 Cloves Garlic, Crushed
1 (2 ounce) Can Anchovy Fillets, Chopped
1/2 Cup Shrimps, Cleaned and Tail Removed
2 Tsp Red Chili Pepper Flakes
1 Tsp Lime Zest
2 Tsp Lime Juice
1 Cup Seasoned Bread Crumbs, Fine
1 Cup Fresh Cilantro, Finely Chopped
Salt And Fresh Ground Black Pepper To Taste
4 Tbls Grated Parmesan Cheese
Dash Of Tabasco Sauce
Let’s Get Started
In a large pot, bring slightly salted water to a boil. Add the spaghetti to it and cook for 8 to 10 minutes or until the pasta is al dente in texture. Drain the pasta and keep aside.
In a medium skillet, over medium heat, heat the extra virgin olive oil. To it, add crushed garlic, chopped anchovies, cleaned shrimp and the red chili pepper flakes and cook till for 3 to 5 minutes, or until the shrimp is cooked. Shrimp turns pink in color once it’s cooked. As soon as the shrimp is cooked, stir in the seasoned breadcrumbs and turn the heat off. To it, add the lime zest, lime juice, chopped cilantro, salt, pepper and a dash of Tabasco sauce. Mix everything together well.
Transfer the pasta into a big dish. Toss in the anchovy shrimp and garlic sauce with hot spaghetti and sprinkle with cheese.
Serve with a delicious ciabata bread.
With Best Dishes To You All,
ToTo