Thursday,19 July, 2018
Current issue | Issue 1206, (17-23 July 2014)
Thursday,19 July, 2018
Issue 1206, (17-23 July 2014)

Ahram Weekly

Sufra Dayma - Spaghettini shrimp in lemon basil olive oil and tomato

Serves 4-6
350 gm angel hair pasta (spaghettini)
500 gm medium shrimps (peeled, deveined)
1 tsp crushed garlic
2 medium ripe tomatoes (peeled, diced)
1/4 cup torn fresh basil
1/4 cup boiled pasta waters
1/4 cup stoned, halved pickled green olives
2 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
Salt + pepper

Fill a very large pan with salted boiling water.  Add pasta to cook, until al dente. Drain, reserving some of its waters aside. Cover pasta.  Heat another medium cooking pan.  Add oil and garlic.  Stir and immediately add shrimps.  Stir to change colour.  Add lemon juice, pastawaters and cook for seven or eight minutes only.  Remove away from heat and stir in tomato, basil and olives.  Cover to wilt in heat for a few minutes.  Mix with pasta in a large pan; if needed to heat through, just before serving.  Serve immediately with arugula leaves seasoned with lemon juice.

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