If you are looking for potent flavors you need to try my Shrimp Bagna Cauda. It will certainly make you stand up and take notice!
A very pungent pasta dish drawing inspiration from Italian cuisine. The heady flavors of garlic and anchovy will definitely get your attention! I suggest that spouses share in this dish or else eat it when dining alone…it’s likely nobody else will want to be very close to you for a while.
You can vary the amount of shrimp and capsicum (or omit the latter if desired). Yields 2 servings
- 4 cups cooked pasted
- 1/4 cup extra virgin Olive oil
- 1/2 cup butter
- 50g (1/2 cup) chopped assorted capsicum (bell pepper)
- 5 cloves crushed Asian garlic (1 clove French garlic = 1 clove Asian garlic)
- 3 Anchovy fillets, smashed
- 300g (3 cups) raw shrimp, peeled and deveined. Exact amount at your discretion
- 1/2 tsp coarsely ground black pepper
Melt the butter over low heat. Add capsicum and cook for a few minutes. Add garlic, anchovy and black pepper and cook a couple minutes more. Add the shrimp and increase heat to medium. Cook the shrimp until they curl and turn light pink.
Add the cooked and cooled pasta to the dish and toss until well coated and all is hot. Serve immediately.