For this recipe I used canned Tandoori almonds and pitted honey dates that I had in my snack cupboard. You could probably use other seasoned almonds and dried fruit to get the same sort of cool mix of flavours. The mix of spicy with sweet, and the different textures (including the crunch of the almonds) make this a really pleasant dish to eat!
- 1 lb shrimp (frozen or not)
- whole wheat spaghettini (or other long pasta) (a small handful per person)
- small handful tandoori almonds (or other seasoned almonds)
- small handful dried honey dates (or other dried fruit?)
- approx. half teaspoon sage (I froze my sage and used it after a few months, which worked out just fine!)
- approx. 3 tablespoons olive oil
- 4-5 cloves garlic
- fresh Parmesan (to taste)
- Fresh pepper (to taste)
Assuming you use the same ingredients I did, here’s what you do:
- Defrost and remove shells from frozen shrimp (I fill the bag with hot water to defrost quickly), or prepare fresh shrimp for cooking.
- Place a pot of water to boil, then cook spaghettini while you prepare the rest of the meal:
- Roughly chop up the almonds so that you don’t have any pieces larger than a quarter almond.
- Chop the dates to the same size.
- Finely chop the sage.
- Finely chop the garlic, or push through a garlic press.
- Heat the olive oil in a large skillet and add the garlic. Heat for about 30 seconds and add the sage. Stir. Cook until the aroma of garlic fills the air.
- Throw in your almonds and dates. Grate in your Parmesan and pepper. Stir to mix and coat all ingredients with the oil and garlic.
- Add the shrimp, stir around to coat, remove from heat once shrimp are cooked.
- Dump the shrimp mixture into the pot with the cooked pasta, getting all the bits and oil you can into the pot (I used a rubber spatula to do this).
- Stir everything around to coat the pasta and serve!