Crevettes and Spaghetti
This is a very easy and fast dinner that I made while in the South of France where the crevettes—shrimp—are perfect. All you need to get fresh that day are some crevettes to add to your spaghetti. – Stevie Benanty
Spaghetti for two
1 lb of shrimp, heads and tails on
3 garlic cloves, minced
2 tb olive oil, plus more for drizzling
Sun dried tomatoes, sliced thin
Preparation: Boil pot of salted water. Once it’s boiling, add enough spaghetti for two, and cook according to package directions minus 1 minute (you’ll finish cooking the pasta with the crevettes). Drain, drizzle a bit of olive oil so they don’t stick together and set aside.
Meanwhile, add two tablespoons of olive oil to a sauté pan over low heat and add minced garlic. Let cook for a minute until fragrant, being careful not to burn garlic. Add sliced sun dried tomatoes to pan and mix gently. Let cook for 5 minutes so the flavors can meld. Turn the heat to medium high. Add shrimp to the pan and mix with tomatoes and garlic. Cook for about two minutes, just before shrimp turn pink.
Add drained pasta to pan and mix. Cook until shrimp turn pink.