The totally addictive, over-the-top flavor in this Spanish garlic shrimp pasta is all about UMAMI. The rich, intense punch you can’t get enough of. The magic ingredients that will put it at the top of your family favorites are:
Spaghetti pasta, enough for four
24 large shrimp
Extra virgin olive oil, lots
2 cups water
2 garlic cloves
1 T salt
2 cubes Maggi (or broth cubes)
1 T Worcestershire sauce
1 T soy sauce or fish sauce
Chopped parsley, for garnish
…and always, more extra virgin olive oil!
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If you love exploring new cultures through food, come along with me to learn how it’s done in Spain. Join me on Thursdays when we’ll have fun putting together a new recipe or two for some easy but incredibly tasty Spanish classics. ¡Buen provecho!
If you’re interested in seeing some daily snaps and scenes of our life high up in the mountains above the Mediterranean Coast…
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This series is a part of The Queen Sofía Spanish Institute’s initiative to create awareness and appreciation for the cultures and heritage of the Spanish-speaking world. I’m honored to be a part of it and hope you enjoy exploring Spanish cuisine with me.
Esta serie es parte de la iniciativa del Instituto Español Reina Sofía para crear conciencia y aprecio para las culturas y legado del mundo de habla hispana. Me siento honrada de ser parte y espero que disfrutes de explorar la cocina española conmigo.
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.