Spaghetti with Shrimp, Lemon, Mint & Pecorino
Serves 3 as an entree (or 4 lightly)
Lightly Adapted from Food & Wine
1/4 lightly toasted Pine Nuts
1/2 Pound Spaghetti
1/4 Cup Extra Virgin Olive Oil
2 Garlic Cloves, halved
1/2 Pound Large Wild Shrimp, shelled, cleaned and cut in thirds (buy them cleaned to save time!)
Zest of one Lemon
1 Tablespoon Lemon Juice
1/4 Cup Chopped Mint, plus small leaves set aside for garnish
1 Cup grated Pecorino Romano
1 teaspoon jarred Calabrian Chili (we like Tutto Calabria) or substitute Crushed Red Pepper
Prepare Pasta as directed in well-salted water. Reserve 1/2 Cup Pasta water, drain and set the Pasta aside.
Meanwhile in a large skillet, warm 2 Tablespoons of the Olive Oil over medium low heat and add the Garlic Cloves. Cook, stirring until slightly golden, for about 5 minutes. Discard the Garlic.
Sprinkle Shrimp with a little Salt and Pepper. Add them to the skillet and cook about 2 minutes until almost totally opaque.
Add the Pasta, Water, Lemon Zest, Lemon Juice, 2/3 of the Pecorino Cheese, and the 2 remaining Tablespoons of Extra Virgin Olive Oil. Cook, tossing constantly until the sauce thickens nicely, about 2 minutes. Season with a bit more salt and stir in the Calabrian Chili.
Plate and garnish with remaining Pecorino, toasted Pine Nuts and Mint Leaves. Enjoy!