Well, stupid Hurricane Sandy has, in essence, rendered New York city useless....and by that, I mean transportation is still a mess, I can't travel downtown via subway...so I can't entertain myself with what the city has to offer. Therefore, my conundrum has become YOUR delight: I'm back in the kitchen, doing what I do best: not burning the house down and making edible meals.
Today's meal is Spaghetti Aglio Olio with Spicy Shrimp!
Ingredients:
Yeah, I eat seafood. I'm not just a meat guy. Variety is the spice of life.
1) First, toss the shrimp with the juice of 1 lemon, 1/4 cup of parsley, 1 tsp of crushed red pepper flakes, 6 garlic cloves, salt, and 2 tbsp of olive oil. The key to this is to grab a small spoon to mix everything with. Why? Because the small spoon allows you to be dextrous with your wrists and mixing capabilities. That's smart!
2) Next, heat a large skillet over medium-high heat. Then, add the shrimp concoction into the skillet and let it cook until its pink and firm....;) Pink and firm is the way to go. Pink and limp...makes for sad people.
3) After the shrimps are cooked, remove them from the pan and set them aside. This is a genius move on my part. Yaaay me!
4) Now, lower the heat to a medium low temperature, and add 1/4 cup of olive oil, 8 cloves of minced garlic, and a shit ton of red pepper and parsley into the skillet. Stir it to allow all the contents to be evenly dispersed.
5) Meanwhile, while all this is going on, cook the pasta.
6) After you've stirred the olive oil mixture for about 5 minutes, add it to your pasta and toss it around....shake it like you shake your booty. :) yeaaaa buddy! afterwards, sprinkle the parsley on top and add the shrimp!
8) Dance and celebrate! The dish is now complete!!!!
Once again, another masterpiece by chef Evan Lee. I should have my own cooking show.
Till the kitchen beckons me again....
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