Basque country-style spaghetti PDF Print E-mail

Basque Country-Style Spaghetti

1/2 pound thin spaghetti
4 tablespoons butter
4 tablespoons olive oil
4 large garlic cloves, chopped
20 medium shrimp, peeled/de-veined
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, minced
1/4 cup fresh Parmesan cheese, grated

In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 minutes).

Meanwhile, heat butter and olive oil over medium heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink. Remove saucepan from heat.

Drain spaghetti and add to saucepan. Add Parmesan cheese. Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley.

Serve immediately.

Serves 4.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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