cooking 101 gastronomic delights

cooking 101 - prawn aglio olio

Friday, April 13, 2012tee

don't let the name fool or scare you off - aglio olio is pretty much easy to prepare. 

i'm in my "i wanna eat healthier and be healthier" state right now, mixed with "i wanna try out new recipes" mind-set so i'm back with cooking101 posts :D

aglio olio is the healthier pasta option. it's extra light, delish and filling. we usually have it at restos mixed with steak or seafood, and well, dunno 'bout you but "aglio olio" is just so sophisticated-sounding and a bit of intimidating that i honestly thought it was hard to prepare! (or the ingredients would be hard to find, and in both counts i was wrong).

anyhow, here goes.

  •  extra light, virgin, olive oil (about 2 tbsp)
  • 1 garlic head, minced (if you're not a garlic fan, you can adjust the amount of garlic as you wish)
  • 150 lbs. peeled tiger prawns (you can opt it out and have the plain aglio olio instead, or replace with any other available meat you have)
  • 200 lbs. pasta (any type will do, ideally should be linguine/angel hair, but i used fettuccine noodles)
  • optional: chili flakes and herbs to taste
Cook pasta and drain, set aside afterwards. Heat olive oil over a medium-heat pan. Saute minced garlic until medium-browned. Add in the peeled shrimps until cooked. Lastly, mix in the cooked pasta. Garnish with as much chili flakes and herbs as you wish. Serve hot.

Based on experience, recipe served two. We dined with white wine to perfect the "ala fine dining experience."

Now that was easy, wasn't it? :)

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