In a mood for some seafood? We have just the dish for you! This week You! collaborates with Chef Naim....
recipe
In a mood for some seafood? We have just the dish for you! This week You! collaborates with Chef Naim, Executive Chef at Avari Towers, Karachi, who shares the recipe of Spring Shrimp Scampi with Peas and Mint from its famous Italian Nights every Thursday at Asia Live.
Ingredients
Thin spaghetti 1 lb
Olive oil 3 tbsp
Garlic clove (cut in half) 1
Large shrimps (peeled & deveined)... 1 1/2 lb
Salt (divided) 1/2 tsp
Spring onion (coped) 1 tbsp
Black pepper 1/4 tsp
Crushed red pepper 1/2 tsp (or more)
Whole milk ricotta 1 cup
Fresh parsley (chopped) 3 tbsp
Lemon zest 1 lemon
Frozen peas (defrosted) 1 1/2 cups
Whole fresh mint leaves 2 tbsp
Method
Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes, or until the pasta is tender but still has some bite.
Scoop out 1 1/2 cups of starchy pasta cooking water with a heatproof measuring cup. Drain the spaghetti and without rinsing, return it to the pan. Add 1/2 cup of the pasta cooking water and a tbsp of olive oil; toss well and set aside. Reserve the remaining pasta cooking water.
In a skillet over medium-high heat, heat the remaining 2 tbsp of olive oil. When it is hot, add the garlic. Cook, stirring, for 1 minute. Add the shrimp, 1/2 tsp of the salt, black pepper, and crushed red pepper.
Cook, stirring constantly, for 2 minutes, or until the shrimp start to turn bright pink; they will not be fully cooked at this point. Scoop out and remove the garlic. Tip the shrimp and chilli flakes into the pot with the pasta.
Set the pot of pasta over low heat. Add the ricotta, parsley, lemon zest, half tsp salt, and half cup of the remaining pasta cooking liquid.
Cook, stirring gently, until the liquid heats up and the shrimp are pink and cooked all the way through. Add more of the reserved pasta water if the mixture seems dry. Add the peas and mint and toss gently until the peas are hot.
