Fill a very large (6- to 8-quart) pot about 2/3 full of water. Add 2 tablespoons salt, cover and bring to a boil over high heat.
Meanwhile, spoon 2 tablespoons of the oil from the mojo into a very large (12-inch) skillet. Set over medium-high heat. Pat the shrimp dry, sprinkle with salt and, when the oil is hot, lay them in the skillet. Cook until the shrimp just lose their translucency in the center, about 1 minute per side. Remove the skillet from the heat and stir in the chopped chile(s) and the rest of the mojo.
Slide the pasta into the boiling water, stir, then let boil until the pasta is as done as you like—usually about 6 minutes for al dente linguine.
Remove 1/2 cup of the pasta water, then pour the pasta into a colander set in a sink. Return the pasta and the 1/2 cup water to the pot. Scrape in the shrimp mixture, sprinkle with the chopped watercress, parsley or cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve without hesitation.
Where can I find the Mushroom recipe (Hens of Woods), baked in parchment paper, which was also shown with this garlicky liguiney shrimp dish
Right here, Walter! Thanks. http://www.rickbayless.com/recipe/mixiotes-of-woodland-mushrooms-with-mojo-de-ajo/
Where can I go to get the receipe for Mojo de Ajo?
Thank you for your help. I enjoy watching and learning new ideas
in cooking. I love to cook also.
Here it is!
*sigh* =) I made this the other night and it was absolutely delicious! I wouldn’t alter the recipe a bit! I have been watching rick bayless for a little bit, this was my first attempt at making anything of his… and now I’m hooked… We also make the mahi mahi fruits and nuts… The sauce was also fantastic!
This is one of my go to recipes when I have company over. No one has ever been disappointed. Thanks so much!!!