stir-fried spaghetti with shrimp
Inspired by, Smithey Ironware
Serves: 4 to 6
Prep Time: 15 mins.
Cook Time: 30 mins.
Skill Level: easy
Cooking Method: cooktop, Wok or large skillet and pot for pasta
- 8 OUNCES DRY SPAGHETTI
- 5 TABLESPOONS OLIVE OIL, DIVIDED
- 12 OUNCES MEDIUM TO LARGE SHRIMP, PEELED AND DEVEINED
- 1/4 CUP FINELY DICED SHALLOT
- 1 TABLESPOON MINCED GARLIC (3 LARGE CLOVES)
- 1/2 TEASPOON RED PEPPER FLAKES
- 2 TABLESPOONS CAPERS, RINSED
- 1 PINT CHERRY TOMATOES, LARGER ONES HALVED, SMALLER ONES LEFT WHOLE
- 1/2 CUP DRY WHITE WINE
- RESERVED PASTA WATER, AS NEEDED
- 2 TABLESPOONS CHOPPED PARSLEY, TO GARNISH
- 1/4 CUP BASIL LEAVES
- 1 TABLESPOON LEMON JUICE
- COARSE KOSHER SALT, TO TASTE
- FRESHLY GROUND BLACK PEPPER, TO TASTE
Step 1 - Bring a large pot of water to a boil. Season generously with salt, then add spaghetti and cook until tender, about 10 minutes. Reserve about 1/2 cup of the pasta water, then drain. Toss spaghetti with 1 tablespoon of olive oil and set aside.
Step 2 - Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a wok over medium-high heat. Add shrimp and cook until pink on both sides and just cooked through, about 2-3 minutes. Transfer shrimp to a plate.
Step 3 -Add remaining 3 tablespoons of olive oil to the wok. Stir in shallots, garlic, capers and chili flakes. Cook over medium-high heat, stirring constantly, until browned and fragrant and shallots get slightly crispy, about 3 minutes (be careful not to let the garlic burn). Add tomatoes and cook for 1 minute until they start to soften and burst. Add reserved pasta, shrimp, white wine and 1/4 cup of pasta water and toss to combine. Cook 1-2 minutes, tossing constantly, until sauce reduces slightly and coats the pasta. Add herbs and toss again.
Step 4 - Remove from heat and finish with lemon juice and salt and pepper to taste. Serve immediately.
So this recipe came from Smithy Ironworks. They have simply the best cast-iron pans anywhere. I bought their wok and have loved the quality and just how often I use it. This recipe came from Smithies Ironworks. It's simple it's taste delicious and it's a crowdpleaser.