Uncover, and reduce heat to low. Add cooked pasta, and toss to combine, stirring in reserved pasta cooking liquid, 1/4 cup at ...
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the leftovers keep for at least two weeks in the fridge. The next time you want to serve the dish, heat some of the remaining sakura shrimp aglio e olio in a skillet while boiling the pasta.
While the pasta cooks, heat olive oil in a pan. Add garlic and shrimp, cooking until they’re pink and cooked through.
Shrimp and pasta are alluring partners, the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the tender pasta. Tomatoes, fresh basil and garlic come to the party ...