This is episode 2 of the 15-minute meal series. Watch episode 1: https://youtu.be/3B5D7Ay3K8c
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****PRINT RECIPEs WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/gambas-al-ajillo-spanish-garlic-shrimp/
https://www.sipandfeast.com/shrimp-arrabbiata/
https://www.sipandfeast.com/lemon-garlic-shrimp-pasta/
INGREDIENTS
GAMBAS AL AJILLO
For the shrimp
1 pound (454g) colossal shrimp cleaned, shells removed, and deveined – size 12-15ct
1/4 teaspoon baking soda
1 teaspoon smoked paprika
1/2 teaspoon Diamond Crystal Kosher salt
1 teaspoon crushed hot red pepper flakes
For the Gambas al Ajillo
3/4 cup (180ml) extra virgin olive oil
10 cloves garlic sliced
1/4 cup (60ml) dry sherry
2 tablespoons (30ml) lemon juice
1/3 cup minced flat-leaf Italian parsley
salt and pepper to taste
SHRIMP ARRABBIATA
For the shrimp
1 1/2 pounds (680g) extra large shrimp
3 tablespoons (45ml) extra virgin olive oil divided
1/2 teaspoon baking soda
1 teaspoon crushed hot red pepper flakes
3/4 teaspoon Diamond Crystal kosher salt
Completing the dish
3 tablespoons (45ml) extra virgin olive oil
15 cloves garlic chopped
2 large hot cherry peppers seeds and stems removed, chopped
1 28-ounce can plum tomatoes hand crushed
1 tablespoon (15ml) cherry pepper vinegar
1/2 teaspoon dried oregano
3 tablespoons minced Italian flat-leaf parsley
LEMON GARLIC SHRIMP PASTA
For brining the shrimp
1 pound (454g) large shrimp 21/25 count
1/2 teaspoon baking soda
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon Diamond Crystal Kosher salt
Remaining ingredients
1/2 pound (227g) spaghetti
4 tablespoons (60ml) extra virgin olive oil
6 cloves garlic sliced
2 cups (480ml) reserved pasta water will most likely not need all of it
4 tablespoons (56g) unsalted butter
1 large lemon zested and juiced
1/4 cup minced flat-leaf Italian parsley
salt and pepper to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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