INGREDIENTS

8 ounces long, thin pasta such as spaghetti
Salt
1/2 cup vegetable oil (canola)
3 thinly sliced cloves garlic
1 ounce (about 2 medium to large) dried ancho chilies, rinsed, seeded and deveined
1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
black pepper
freshly grated Parmesan
lime or lemon juice, fresh squeezed

Boil the pasta according to the directions given on the back of the packet.
Take a small skillet and heat oil on the medium heat.
Add sliced garlic in it.
Cook until light brown remove from the skillet when done and place it in a plate.
Slice the ancho chilies.
Add the chilies in the pan and fry for 20 to 30 seconds and then dish them out. Do not overcook them.
Now add the shrimps in the pan. Increase the heat and fry the shrimps for few minutes until the start turning pink.
When done remove from the heat.
Add the shrimps along with the oil in the bowl containing garlic and chilies.
Now add the pasta in it.
Sprinkle salt and freshly ground black pepper in it. Mix well.
Shift in to bowls and sprinkle grated parmesan and a few drops of lemon or lime juice over it.

KIDS RECIPES