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Aglio A Olio With Shrimp

pasta, shrimp

1/2 cup extra-virgin olive oil
7 cloves garlic; minced
1 teaspoon salt
pinch hot pepper flakes
1 pound large shrimp; peeled and deveined
12 ounces spaghetti
1/3 cup chopped fresh parsley or basil

Fill large pot (about 24 cups) with 20 cups water and 2 tablespoons salt; cover and bring to boil. Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for 15 minutes or until garlic is light golden. Increase heat to medium-high. Add shrimp to skillet; stir-fry for 2 to 3 minutes or until pink and opaque. Fill pasta bowls with hot water to warm. Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add shrimp mixture and parsley; toss to coat. Empty bowls. Spoon in pasta.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings.

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