Spaghetti with Shrimp, Lemon, Mint and Pecorino

Roman chef Angelo Troiani riffs on the classic spaghetti ajo, ojo e peperoncino (garlic, oil and chile), embellishing it with shrimp, lemon, pecorino, almond and mint. It's simple, delicious and crowd-pleasing.

  • Total Time:
  • Servings: 4

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  • 1/2 cup sliced almonds
  • 1/2 pound spaghetti
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, halved
  • 3/4 pound medium shrimp—shelled, deveined and halved lengthwise
  • Kosher salt
  • Pepper
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1/4 cup chopped mint, plus small leaves for garnish
  • 1 cup freshly grated Pecorino Romano cheese (3 ounces)
  • 1 Fresno chile, thinly sliced

How to make this recipe

  1. Preheat the oven to 425°. Spread the almonds in a cake pan and toast until golden, about 3 minutes. Let cool.

  2. In a large saucepan of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta water.

  3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes; discard the garlic. Season the shrimp with salt and pepper, add to the skillet and cook, turning, until the shrimp are almost white throughout, about 2 minutes.

  4. Add the pasta, pasta water, lemon zest, lemon juice, chopped mint, 2/3 cup of the cheese and the remaining 2 tablespoons of olive oil to the skillet and cook, stirring, until saucy, about 2 minutes; season with salt. Transfer the pasta to bowls, garnish with the toasted almonds, mint leaves, chile and remaining cheese and serve.

Contributed By Photo © Con Poulos Published September 2016

1083770 recipes/spaghetti-shrimp-lemon-mint-and-pecorino 2016-08-01T12:31:56+00:00 Angelo Troiani fast|4 september-2016 recipes,spaghetti-shrimp-lemon-mint-and-pecorino 1083770

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