I did not add the crushed red pepper – just so you know.
Since I don’t eat it I have no idea how much should be added. I assume that those of you who do eat it know that sort of thing.
I ran across a recipe online and I liked all the other flavors so I modified it for us. I used chili powder as a slight bow to the proper heat of an arrabbiata sauce, and put it on spaghetti squash because I have tons of them.
As to the spaghetti squash – cut it in half horizontally, not vertically. It’s much easier and the strands will be longer as they wrap horizontally. If it’s a big one, like most of mine, cut it into 3 or 4 inch cross-sections which makes scooping the seeds out easier and it cooks faster.
We were happy – and mon mari added a bit more heat to his.
Shrimp Arrabbiata on Spaghetti Squash
Total time: 60 minutes
- 1 small – medium spaghetti squash
- 8oz (240gr) shrimp, peeled
- 1 medium red onion, chopped
- 1/2 red pepper, chopped
- 3 cloves garlic, minced
- 2 tbs olive oil
- 1/3 cup (3oz, 90ml) white wine
- 1 1/2 cups (12oz, 360gr) tomatoes, chopped
- 1 tsp chili powder
- 1/4 – 1/2 tsp crushed red pepper (for those who like it hot)
- 1/4 cup fresh, chopped basil
- 2 tbs Pecorino Romano cheese (or Parmesan)
- Squash: Cut the spaghetti squash in half the short way and scoop out the seeds.
- Place cut-side down in a baking dish and bake for 45 minutes at 400F, or until the shell pierces easily.
- Using a fork, scrape out the strands of squash and put onto 2 plates. Save any extra for another day.
- Sauce: Heat 1 tbs oil in a large skillet.
- Add shrimp and sauté until cooked (curled and opaque), 5 – 8 minutes. Remove to a plate.
- Add remaining 1 tbs oil to skillet along with onion, pepper and sauté over medium heat for 5 minutes.
- Add garlic, chili powder and sauté briefly.
- Add wine, tomatoes, and simmer, uncovered, until sauce has thickened, about 10 minutes.
- Return shrimp to skillet and heat through.
- Just before serving stir in cheese and basil.
- To serve: Spoon sauce on spaghetti squash, sprinkle Parmesan and serve.
One last bit on our visit to the dogs in Spain….
The weather was beautiful while we were there, sunny and warm, so one afternoon I decided to take them to the river for a swim.
There are 2 walking trails that start in the village. I took the easier one as I didn’t feel inclined to be knocked off the side of the mountain by playing puppies.
It’s really more of a mountain stream than a river (for someone who grew up on the Mississippi).
Baloo was the only one interested in swimming. My two were too timid to climb down the rocks.
And that’s it for the dog photos…..
I’ll end it with the boys, Genghis, Baloo,and Gualli (far right) watching the sheep going down the trail below the village.
They’re an awesome sight if one is on the path beneath.