Ingredients

Spicy Shrimp:

• 2 pounds jumbo shrimp, peeled and deveined

• 1 lemon, juiced

• 1/4 cup flat leaf parsley (a couple of handfuls), chopped

• 1 teaspoon crushed red pepper flakes

• 4 cloves garlic, crushed and peeled

• Coarse salt

• 2 tablespoons extra virgin olive oil (EVOO)

Aglio Olio:

• 1/4 cup extra virgin olive oil (EVOO)

• 1 tin anchovy fillets (2 ounces)

• 6-8 large cloves garlic, crushed and minced

• 1/2 teaspoon crushed red pepper flakes

• 1/4 cup flat leaf parsley (a couple of handfuls), finely chopped

• Coarse salt

• 1 pound spaghetti, cooked to al dente

• Crusty bread, as an accompaniment

Directions

Combine all of the spicy shrimp ingredients and toss to coat shrimp evenly.

Heat a large, nonstick skillet over medium-high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Return pan to stove and reduce heat to medium-low. Add 1/4 cup EVOO, about four turns around the pan, in a light stream. Add anchovies, garlic and pepper flakes to EVOO. Break up anchovies with a wooden spoon until they melt away into the EVOO and garlic mixture.

Toss the spaghetti in the pan with parsley and the garlic oil. Next season with a little coarse salt, to your taste. Top each spaghetti serving with spicy shrimp and serve with crusty bread to soak up the garlic oil.