Spicy Shrimp And Spaghetti Aglio Olio (Garlic And Oil) Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1080
FAT
113%
CHOL
189%
SOD
173%

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Ingredients for 4 servings

1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil

Tomato and Onion Salad, as an accompaniment

2 tablespoons (a couple of generous drizzles) extra-virgin olive oil

1/2 teaspoon crushed red pepper flakes

4 cloves garlic, crushed and peeled

Crusty bread, as an accompaniment

Coarse salt, about 1 teaspoon

6 to 8 large cloves garlic, crushed and minced

1 lemon, juiced

1/4 cup finely chopped flat leaf parsley, a couple of handfuls

2 pounds jumbo shrimp, peeled and deveined

1 teaspoon crushed red pepper flakes

Coarse salt and black pepper

A generous drizzle extra-virgin olive oil, about 2 tablespoons

1 (2-ounce) tin anchovy fillets

1 small white skinned onion, peeled, halved lengthwise, and thinly sliced

Coarse salt

1/4 cup chopped flat-leaf parsley (a couple of handfuls)

1 pound spaghetti, cooked to al dente

5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced

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