Another quickie dish with a quickie pic.
Normally I'd add in some squid rings and some mussels if I can find some fresh ones in the market .... a seafood pasta. But not this time.
This could get all hoity-toity if you dress it up a little and do the pasta twirl on a fancy plate and call it "Pasta al Frutti di Mare" or "Spaghetti Aglio Olio e Frutti di Mare" or something of the sort, but I've unhoity-toity it to save some time.
Today, it's got to be quick. So, today, it's plain ol' Shrimp Pasta, or in all hoity-toityness ... "Pasta Piccante di Gamberetti". (Italian speaking folks ... did I get that right?)
(I am a little behind in my postings as well as visits to all your lovely posts. I shall slowly, but surely, make my way through them all. Also, I usually make it a point to reply to every single comment made on all of my posts, guest posts included. I definitely will reply to everyone soon once I'm fully recovered from my bleary state and have tuned my very tired being to regular mode. Oh, and in case anyone is interested, things are better now. Thank you all for your well wishes and concern and of course, all the help with the guest posts.)
So, in the meantime, you find out what a half-zonked person eats.
Pasta is actually one of my many comfort foods. Hey, I need the carbs for energy.
I can't think straight, I can't write straight, I can't spell stagriht (eek), I'm gonna shut up and eat.
(Note: This recipe is for 2 - 3 people. Adjust amounts to suit your taste.)
half a garlic bulb (not clove, bulb), finely chopped
10 - 12 medium prawns / shrimp, shelled
1 medium-sized fennel bulb, sliced (I looove fennel, don't you just love fennel?)
chilly flakes (I used about 1 tbs)
2 - 3 tbs grapeseed / olive oil
1 small bunch of coriander, chopped
salt, to taste
prepared spaghetti for 2 - 3 people (al dente)
Heat oil in a wok or deep frying pan.
Stir in garlic, chilly flakes and shrimp.
Give it a quick stir (you don't want to burn the chilly flakes, otherwise you'll get a slight bitter flavor and also to not overcook the shrimp) and add in the fennel. Stir fry until fennel is lightly translucent.
(If you want to be a little more refined, remove the shrimp when it's just cooked and set aside. I couldn't be bothered.)
Toss in the prepared pasta and chopped coriander.
Turn off the heat and mix well.
Add in salt to taste.
Add more chilly flakes if you like it spicy.