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Gambas al Ajillo (Shrimp in Garlic) Recipe

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This recipe for Gambas al Ajillo (Shrimp in Garlic), by , is from The Sperring Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve and Shelley Cooke

Category:
Category:

Ingredients:  
Ingredients:  
Gambas al Ajillo meets Sharon Hanna West Pasta
(Shrimp in Garlic)
Ingredients

1 pound of shrimp
16 oz. fettucine (break in half before boiling)
4 large garlic cloves, thinly sliced
2 oz. pine nuts
1 teaspoon Paprika
1 / 2 teaspoon pepper flakes
1/3 cup olive oil
1 (15 oz.) can of chicken broth
8.5 oz jar of Sun dried tomatoes in oil – julienne cut
1 lemon for juicing
3 teaspoons chopped fresh parsley (optional)
2 ounces of dry sherry (not cooking sherry)
Seasoned Salt (Lowry’s or equal)

Directions:
Directions:
Directions

1. Cook noodles (no salt) in stock-pot according to directions using less time, so al dente; drain and set aside. (Break pasta in half before boiling)
2. Slice (shelled and deveined) shrimp in half long ways.
3. Juice lemon.
4. In the stock-pot for noodles, sauté pine nuts, garlic and pepper flakes about a minute until nuts begin to get light brown – do not overcook - pine nuts burn fast and garlic gets bitter if overcooked. (Medium heat)
4. Add shrimp, lemon juice, sherry and paprika. Stir well until the shrimp curl about 3 minutes. (You can also cook the shrimp, lemon juice, sherry and paprika separately and pour off juice and just add the shrimp to mixture)
5. Toss pasta into mixture and stir well.
6. Stir in chicken broth and dried tomatoes then “season” salt to taste.
10. Simmer over low heat until most of the liquid is absorbed.
Serves 6+

 

 

 

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