Kuwaiti Shrimp Spaghetti
This looks so plain, and it tastes so good. It’s especially good with Kuwaiti shrimp in season – I’ve never seen such big shrimp, and Adventure Man says he thinks they are the best tasting shrimp in the world.
You need really good olive oil. You need as much garlic as you can handle (think building up your immunities for the cold season to come) and fresh washed cilantro. You need some fresh walnuts or pine nuts. If you are using walnuts, break them with your fingers, you don’t want them too small. Saute:
Clean the shrimp. (Or pay a little extra and have them cleaned at the fish market or Sultan Center) Make a thin slice down the back and pull out that unsightly intestine. (They say it causes no harm, but . . .better safe, and it looks a whole lot nicer) Check the pan, is everything lightly sizzling? Add the shrimp!
Saute that shrimp until just pink, just cooked through, but still soft and juicy.
Drain your cooked spaghetti (hint: break the spaghetti strands into halfs or even thirds for easier eating if you are eating with others) and quickly put it back in the cooking pot. Put it back on the burner, turned off but still warm, and add the olive oil, shrimp, etc. Use a wooden spoon and get at all out of the frying pan, and stir it well into the pasta.
Spoon into bowls. Most people don’t put cheese on a seafood pasta, but if you have a really good parmesan, freshly grated . . . we won’t tell! ;-) Salt to taste.
Did I tell you the Qatteri Cat won’t eat meat? He makes an exception for sardines, tuna water, and SHRIMP. As none of these seem to be very good for him, he only gets a little, now and then, as a special treat: