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Spaghetti con Gamberetti

Lazy Person's
Spaghetti con Gamberetti
In Aglio, Olio e Peperocino

Recipe and photos by Tom Weber

southern Italian town

Admit it, you'd love nothing better than to travel to southern Italy, but the purse strings are knotted a bit too tight right now for you to board an Alitalia (Always Late In Takeoffs And Landings, If Available) flight and take off for the Bel Paese.

Am I right?

olive oil, garlic and red pepper frying in a skillet

Have no fear, my short-order cook alter ego, Lazy Person (LP), has a quick-'n'-easy pasta dish that'll have you feeling like you're on La Penisola without ever having to leave the comfort of your Barcalounger.

To me, nothing says "Mediterranean diet" better than olive oil, garlic and spicy red pepper.

These "three of the Ave Maria" are just straight forward, basic ingredients found in anyone's kitchen that hails from the lower third of the Boot across the Strait of Messina onto the island of Sicily. From these cornerstone ingredients, along with juicy vine-ripened tomatoes, pours forth authentic southern Italian cuisine.

a serving of gamberetti or small shrimp

Along with garlic – the "Queen of the kitchen" – extra-virgin olive oil and spicy red pepper, we'll throw in some gamberetti (small shrimp), sauté it all together and pour it over, around and through al dente strands of semolina (durum wheat flour) spaghetti No. 5.

Look, people pay good money to board a plane, sit with their knees practically in their face for hours on end, check into a hotel, and then go in search of an incredibly delicious plate of pasta like the one we're about to create just for you.

Now, if you'll grab an apron and your boarding pass – first class seating only – our skipper (LP) is standing by in the cockpit to get this 20-min., non-stop dish underway.

__________________________________

ingredients for Spaghetti con Gamberetti in Aglio, Olio e Peperocino

Step-1: Fill a large pot with water, cover and fire it up to HIGH heat and bring it to a boil.

peeled, rinsed and dried small shrimps

Step-2: Peel, rinse and pat-dry the shrimp

parsley

Step-3: Rinse, dry and finely chop the parsley.

Step-4: Peel the garlic cloves and run them through a garlic press.

garlic, pepper, sea salt stir-frying in olive oil

Step-5: In a skillet, add the extra-virgin olive oil, garlic, spicy-hot red pepper and a healthy pinch of sea salt, then fire up to MEDIUM heat and stir-watch-and-stir until garlic begins to brown.

shrimp added to garlic, red pepper, olive oil mix

Step-6: Add the shrimp and let them redden up a bit (about 1-min.).

white wine added to mix

Step-7: Add the white wine, 1/2 of the chopped parsley and continue cooking until the liquid reduces (about 4 min.). Turn off heat and wait for Step-10.

spaghetti in a pot of boiling  water

Step-8: Water is now boiling, Uncover pot, add 1 tbsp. of sea salt and the spaghetti and stir vigorously to ensure strands separate. Continue cooking for 7 min.

Step-9: Skim off 2 tbsp. of the foamy pasta water and add it to the shrimp mix in the skillet.

cooked spaghetti noodles added to olive oil, garlic and red pepper mix in skillet

Step-10: At the 7-min. mark drain the spaghetti and place in the skillet with the shrimp, fire heat back up to MEDIUM and sauté for 1-min.

finished Spaghetti con Gamberetti in Aglio, Olio e Peperocino topped with chopped parsley

Step-11: Plate, top each portion with a sprinkle of chopped parsley and serve.

Step-12: BUON APETITO!

__________________________________

Recommended Wine Pairing: Collio DOC Mongris Pinot GrigioMarco Felluga Winery – Gradisca D'Isonszo (GO), Italy

recommended wine pairing: Collio DOC Mongris Pinot Grigio

Although the original vineyard planted its first roots back in the 1800s, the Marco Felluga Winery was formally established in 1956. Today, owner Roberto Felluga and vintner Raffaella Bruno produce some of the most splendid award-winning wines in the area thanks to a combination of their experience handling the grape, the mineral-rich soil and the estate's close proximity to the Adriatic coast.

the Collio DOC Mongris Pinot Grigio from the Marco Felluga Winery

A signature varietal from the Friuli Venezia Giulia region of Italy's upper northeast, Collio DOC Mongris Pinot Grigio is golden-yellow in color with copper tones. Its bouquet is intense and immediate with hints of acacia flowers, golden apples and rosemary. On the palate, it is elegantly fruity, full-bodied and well structured with a remarkably long finish.

Spaghetti con Gamberetti in Aglio, Olio e Peperocino with Collio DOC Mongris Pinot Grigio

Collio DOC Mongris Pinot Grigio pairs well with all types of fish-based antipasto, soups, pasta dishes and grilled main courses, but goes especially well with crustaceans and mollusks. Aside from complimenting the dinner table, Pinot Grigio is one of the Bel Paese's preferred wines to have as a midday or early evening aperitivo (aperitif).

SALUTE!

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Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
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Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA


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