Gambas Al Ajillo Pasta
So I know it says Gambas Al Ajillo Pasta in the title, because this is a fusion dish of my own which I quite like to make. I fused my regular Gambas Al Ajillo recipe with this special cuttlefish ink bronze die cut pasta I picked up at the Italian import store. My favorite part of this recipes is just how spicy you can make it. As you can see from the picture below I make it very, very spicy.
The most important part of this recipe is to fry the chili flakes according to how spicy you can handle it. In the recipe I’ve put a tablespoon of dry red chili flakes but you can use more or less depending on your spicy preferences.
The pasta I used is made with a style called Trafilata in Bronzo. This means it is pressed through a bronze die. The awesome thing about it though is the slight ridges along the noodle make it wonderful for sticking to the sauce.
After frying all the chili flakes, you can add the shallots and garlic, and after a minute or so, the shrimp. As you can see in the picture, I left the tails on the shrimp, but you can take them off if you so choose to make it easier to eat.
One major difference I made to the recipe for this gambas al ajillo pasta is that I added a bit of cream to mix. A traditional gambas al ajillo only uses olive oil, but here I decided to add a bit of cream as well as some grated Gran Padano cheese for thickness. I know some people have a thing against seafood and dairy, but I’ve always been a fan of it as long as it is done well. And I think in this recipe it is done well.
While I cannot find the pasta I used on Amazon, I’ve found this one which is still similar. You can make this recipe with white or black pasta, I just like the stunning contrast with using black noodles. However, that does tend to make the sauce a bit grey which can be off-putting.
Gambas Al Ajillo Pasta
- 250 grams Pasta I used cuttlefish dyed linguini trafilata in bronzo but you can use whatever pasta you like.
- 15 large Shrimp I used Argentinean Red Shrimp, but the species is up to you. Peeled and deveined.
- 1 Shallot chopped
- 8 cloves Garlic roughly chopped
- 1 tbsp Chili Flakes
- 4 `tbsp Olive Oil
- 100 ml Heavy Cream
- 1 tsp Black Pepper freshly cracked
- 1 tsp Dill optional, for garnish
- 50 grams Gran Padano grated, optional
- As the sauce doesn't take long, you can actually make this whole thing in 10 minutes provided the rest of ingredients are mise en place. In a pot of heavily salted water add the pasta noodles. They take about 10 minutes for al dente on my brand, but check yours because it may be less.
- In a skillet on high heat add the chili flakes and let fry for a minute or so.
- Add the chopped shallot and cook for another minute, then add the garlic and let fry for 30 seconds or so before adding the shrimp. When the shrimp are just barely cooked (after a minute or so) add the cream and grated gran padano and turn down the heat.
- Use tongs to take the boiled noodles out of the pot and add them directly to the pan with the sauce. Give everything a good stir and plate. Garnish with some freshly chopped dill if you desire and serve.