Succulent Shrimp Gambas with Flavorful Oil Pasta
Shrimp Gambas and Oil Pasta Recipe: A Perfect Home Party Menu Recommendation
Here’s a shrimp gambas recipe perfect for a home party. Enjoy the delicious gambas, and then use the leftover oil to create a flavorful oil pasta for a delightful two-in-one meal.
Shrimp Gambas- 10 large shrimp (fresh, frozen, or pre-cooked cocktail shrimp are all fine)
- 7 tablespoons olive oil (extra virgin recommended)
- 2 Korean green chili peppers (for a hint of spice)
- 20g butter
- 1 pinch of salt
- 1 pinch of black pepper
- Whole garlic cloves (as many as you like)
Oil Pasta- 14 tablespoons olive oil (extra virgin recommended)
- 2 servings of pasta
- 14 tablespoons olive oil (extra virgin recommended)
- 2 servings of pasta
Cooking Instructions
Step 1
First, let’s prepare the shrimp, the star of our dish. I’m using fresh shrimp today, but frozen or pre-peeled cocktail shrimp work wonderfully too. If using fresh shrimp, gently twist off the heads, pulling out the digestive tract along with them. Then, peel the shrimp and remove the small legs for a cleaner bite.
Step 2
In a small pan, melt the butter over low heat. Once melted, add the chopped Korean green chili peppers and a pinch of black pepper. Sauté them briefly until fragrant. This step infuses the oil with a lovely aroma and a subtle kick.
Step 3
Now, let’s build the base for our gambas. Pour 7 tablespoons of olive oil into the pan and add the whole garlic cloves (you can slice them if you prefer). Cook over medium-low heat, stirring gently to prevent the garlic from burning. Allow the garlic to slowly infuse the oil with its rich flavor until it turns golden brown. Keep stirring to ensure even cooking and to release the maximum aroma.
Step 4
Once the garlic is fragrant and the oil is infused, add the prepared shrimp to the pan. As the shrimp cook and turn pink, season with a pinch of salt and pepper. At this point, you have a delicious shrimp gambas, perfect for dipping bread! But we’re going to take it a step further by making an oil pasta with the flavorful oil left behind. While you could cook the pasta separately, I prefer to combine it directly for maximum flavor infusion.
Step 5
Around the time the shrimp is nearly cooked, bring a pot of water to a boil. Add about half a tablespoon of salt and cook 2 servings of pasta according to package directions, aiming for al dente – slightly firm to the bite, as it will continue cooking in the sauce.
Step 6
Drain the cooked pasta and add it directly to the pan with the shrimp and oil. Add about two ladles of the pasta cooking water (pasta water) to help create a silky sauce that coats the noodles beautifully. Pour in the remaining 14 tablespoons of olive oil, and adjust seasoning with pepper and salt to your taste. Stir everything together and simmer for about 2 minutes, allowing the flavors to meld. Then, turn off the heat.
Step 7
Voilà! You now have a wonderful shrimp gambas with succulent shrimp and aromatic garlic, alongside a deeply flavorful oil pasta that has absorbed all the delicious essence from the gambas. The sautéed chili peppers add a lovely spicy finish, making this a well-balanced and exciting meal. This is a fantastic option for a home party or a special weeknight dinner!
