Spaghetti Aglio e Olio, Crispy Smashed Potatoes and Grilled Argentinean Shrimp.

Unplanned but delicious lunch. Was ready to do a take out on a lazy Saturday. Cooked at home instead and came up with a surprisingly good combination.

Grilled Crispy Smashed Potatoes – Use Yukon Gold Potatoes with skin on for crispy golden Smashed Potatoes (I used what I had – Russet which gets tender). Boil, give it a slight smash, broil 10 min at 400 F with olive oil, salt and pepper, turning in between. This just begs for some tender meat and gravy.

Grilled/Broiled Shrimps – Same oil used for Smashed Potatoes, just added Shrimp, Italian seasoning, garlic powder, salt. Keep it simple. Use what you have.

Spaghetti Aglio e Olio – just follow any basic recipe. Melt butter in hot olive oil, add whole garlic cloves and cover on low flame till garlic is soft. Reserve some of the spaghetti in its starchy water and strain the rest. Add it along with your choice of olives, preserved capers etc. Just a little, don’t add too much. Add Parmesan.