What
it took for 4: (I doubled this recipe)
* 1 pound extra-large shrimp (21-25), peeled and deveined (save the
shells!)
* 2 3/4 cup water
* 1 cup chicken broth or stock
* 1 dried bay leaf
* 3 Tbs. plus 2 tsp extra virgin olive oil
* 3 cloves garlic, divided (two minced and one sliced)
* 1 small pinch crushed red pepper
* 1 pinch coarse salt and freshly ground pepper
* 8 ounces thin spaghetti
* 1 small white onion, finely diced
* 1 (14.5 oz) can diced tomatoes
* 1 tsp paprika
* 1 tsp smoked paprika
* 1 tsp anchovy paste
* 1/4 cup dry white wine
* fresh parsley, for garnish
* lime wedges, for garnish
Place
the peeled shrimp in a medium bowl. Add 1 Tbs. oil, the minced
garlic, crushed red pepper and a pinch of salt and pepper. Toss shrimp
to coat. Cover and set in fridge while you prepare the rest of the meal.
Place the shrimp sells in another microwave-safe bowl. Add the water,
stock and bay leaf. Cover with plastic wrap and microwave for 6
minutes. Pour the stock through a strainer into a bowl and discard the
solids. You have shrimp stock!
Wrap the spaghetti in a clean tea towel. Fold the towel to close, and
break the spaghetti against the edge of a table into 2 to 3-inch pieces.
Add 2 tsp oil to a large skillet and bring to a medium heat. Add the
broken spaghetti and toast until it’s darker in color. Like peanut
butter almost. I burned a few pieces of mine, so keep an eye on it! It
will take 5 to 8 minutes in all. Just keep tossing in the pan so it
evenly toasts.
Remove the spaghetti from the pan and set it aside in a bowl. Wipe the
skillet clean.
Take the can of the tomatoes and drain the liquid through a mesh
strainer. Really really drain it. Now finely dice the tomatoes on a
cutting board.
Add the remaining 2 Tbs. oil to the pan and bring to
a medium-high
heat. Add the onions and sauté until they start to soften, 4 minutes.
Add a pinch of salt.
Add the tomatoes to the onions and sauté another 3 minutes. Add both
paprikas, the anchovy paste and the remaining sliced garlic. Reduce the
heat if needed.
Add the toasted spaghetti to the pan and toss to coat. Pour the
strained shrimp stock into the pan. Add the wine, and another pinch of
salt and pepper. Simmer the mixture for 8 to 10 minutes, or until the
spaghetti is mostly al dente.
Grab your marinated shrimp and nestle them into the pan.
In the meantime, preheat your oven to broil.
Slide the broiler-safe pan into the oven and broil for about 5 minutes,
or until the shrimp is cooked through and the spaghetti crisps and
curls up on its ends.
Allow to cool just a few minutes, for some last minute thickening.
Garnish with chopped parsley and lemon wedges!*
I made the Aioli, which took just 2 minutes and was well recieved by
some [me, not so much]
