What You'll Need
- 8 ounces long, thin pasta such as spaghetti or fettucini
- Salt
- 1/2 cup vegetable oil (grapeseed or canola)
- 3 thinly sliced cloves garlic
- 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
- 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
- Black pepper
- Freshly grated Parmesan
- Lime or lemon juice, fresh squeezed
How to Make It
- Put a large pot of salted water on to boil for the pasta when you start this recipe.
- Once the water is boiling, add the pasta and cook until al dente.
- While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.
- 2 Heat oil in a small skillet on medium heat.
- Once the oil is hot, add sliced garlic.
- Cook until lightly browned, then remove with a slotted spoon to a large bowl.
- 3 Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise).
- Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds.
- Remove with a slotted spoon to the bowl with the garlic.
- Do not over-cook the chiles or they will get bitter.
- 4 Add the raw shrimp to the pan with the now chile and garlic infused oil.
- Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink.
- Remove from heat.
- Add the shrimp and oil to the bowl with the garlic and chiles.
- 5 Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil.
- Sprinkle with salt and black pepper and toss to combine.
- To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.