Thursday,20 September, 2018
Current issue | Issue 1210, (21 - 27 August 2014)
Thursday,20 September, 2018
Issue 1210, (21 - 27 August 2014)

Ahram Weekly

Sufra Dayma - Olive oil basil shrimp pasta

Serves 4
500 gm medium-large shrimps (peeled, deveined)
250 gm spaghetti
1 tbsp crushed or very finely sliced garlic
1/2 each green and red capsicum (sliced)
1/2 cup fresh basil leaves ( finely chopped)
1/2 cup Kalamata black olives (pitted, halved)
1/4 cup extra virgin olive oil
Ground black pepper

In a large cooking pan with boiling salted water, cook spaghetti until al dente.  Meanwhile, heat another large pan on high.  Add half quantity of oil and lower heat to medium.  Stir in garlic, black pepper and shrimps; in that order, until shrimps turn pink.  Add capsicum, basil and olives.  Add half a cup of pasta waters and cover to cook only for ten minutes, counted since shrimps were added.  Remove away from heat.  Drain spaghetti, bring it back to pan, off heat, then add shrimp mixture.  Add remaining oil and gently mix all to combine.  Serve with a mixed green salad aside or sautéed green string beans.

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