Spaghetti with Shrimps, Red Pepper and Flat Parsley
Chunks of tuna or salmon may be substituted for shrimps in this recipe. Crispy bacon or Italian sausage is also good.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
- 225-450g (8oz -1lb) spaghetti
2 fleshy red peppers
3 tablespoons extra virgin olive oil
1 clove garlic
Salt and freshly ground black pepper
225g (8oz) cooked peeled shrimps
A generous pinch of Aleppo or Urfa chilli flakes (optional)
175ml (6fl oz) cream
2-4 tablespoons chopped flat leaf parsley
4.5 litres (8 pints) water to 1 tablespoon salt
Method
Quarter the peppers, remove the seeds and cut into dice.
Heat the olive oil in a sauté pan, add the garlic, peppers, season with salt and freshly ground black pepper, cover and sweat on a gentle heat until tender but not coloured – add the chilli flakes if using.
Meanwhile, bring the water to the boil, add 1 tablespoon salt. Add the pasta, stir well to make sure the strands are separate. Cover and bring back to a rolling boil, boil for 2 minutes. Turn off the heat and allow to sit tightly covered for 10 minutes approx. by which time the pasta will be perfectly cooked.
Just before the pasta is cooked, add the shrimps to the pepper, toss around for a minute of two to heat through, add the cream and parsley. Bubble up and taste for seasoning. As soon as the pasta is ‘al dente’, drain well, add to the pan and toss in the sauce over the heat until well coated.
Turn into a hot pasta dish, sprinkle with chopped parsley and serve immediately on hot plates.
