Easy Shrimp Aglio e Olio Pasta
A quick and flavorful dish featuring shrimp sautéed in olive oil with garlic and chili flakes, served over spaghetti.
Equipment
- Large pot
- large frying pan/skillet
- Tongs
Ingredients
- 500 g spaghetti (1 lb)
- 4 tbsp extra virgin olive oil (60 ml)
- 4-6 garlic cloves thinly sliced
- 1-2 tsp chili / red pepper flakes (5-10 g)
- 500 g shrimp (1 lb), peeled and deveined
- 1-2 tsp lemon juice (5-10 ml), to taste
- ½ cup Parmesan (50 g), grated
- ½ cup parsley (15 g), finely chopped
Instructions
- Start by boiling a big pot of water, adding the spaghetti once it is bubbling. Cook it until it is al dente, which should take about 10 minutes. The pasta should be firm yet tender. Avoid letting it get mushy, as that will ruin the dish.
- While your pasta is cooking, drizzle the extra virgin olive oil into a large skillet over medium heat. You will smell the rich and fruity aroma as it warms up, ready to coat the noodles later. Keep an eye on the heat; too high can burn the oil.
- Add the sliced garlic to the hot olive oil, stirring often until it starts to turn golden, which should take around 2 minutes. You want that fragrant, nutty smell without burning it, as burnt garlic can taste bitter. Stay close and keep stirring.
- Toss in the chili flakes with the garlic, giving it a quick stir that will make your kitchen smell amazing. Adjust the amount based on your spice preference.
- Once the garlic is golden and fragrant, add the shrimp to the skillet. They will turn pink and opaque in just a few minutes. Avoid crowding the pan, as that can lead to uneven cooking. Keep the heat steady for that nice sear.
- When the pasta is ready, drain it and toss it right into the skillet with the shrimp mixture. Stir well to let the pasta soak up the garlicky goodness. Do not forget to keep a little pasta water handy for adjusting the sauce later.
- Squeeze in some lemon juice over the pasta, then add the grated Parmesan and chopped parsley. Mix everything until it is all combined and looks inviting. Taste it; adding a little more lemon can brighten up the flavors. Do not skip the fresh herbs; they are key!
Notes
Storage Tips: The dish is best served fresh. If stored, the pasta absorbs the sauce, and shrimp may become rubbery upon reheating.
Expert Tips: Pat shrimp dry before cooking for better searing. Squeeze lemon juice just before serving for freshness. Reserve pasta water to create a silky sauce.
Reheating Instructions: Gently reheat on low heat with a splash of reserved pasta water to prevent further stickiness or rubbery texture.
Serving Suggestions: Serve with garlic bread on the side. Pair with a fresh arugula salad. Offer a squeeze of extra lemon for brightness.
Recipe Variations: Substitute shrimp with other seafood like mussels or squid. Add crispy pancetta for a smoky flavor. Incorporate seasonal vegetables like spinach or cherry tomatoes.
Ingredient Notes: Fresh shrimp is preferred, but frozen shrimp work well; just ensure they are fully thawed and dried. For a Parmesan substitute, a good alternative is Grana Padano, but use freshly grated if possible.
Expert Tips: Pat shrimp dry before cooking for better searing. Squeeze lemon juice just before serving for freshness. Reserve pasta water to create a silky sauce.
Reheating Instructions: Gently reheat on low heat with a splash of reserved pasta water to prevent further stickiness or rubbery texture.
Serving Suggestions: Serve with garlic bread on the side. Pair with a fresh arugula salad. Offer a squeeze of extra lemon for brightness.
Recipe Variations: Substitute shrimp with other seafood like mussels or squid. Add crispy pancetta for a smoky flavor. Incorporate seasonal vegetables like spinach or cherry tomatoes.
Ingredient Notes: Fresh shrimp is preferred, but frozen shrimp work well; just ensure they are fully thawed and dried. For a Parmesan substitute, a good alternative is Grana Padano, but use freshly grated if possible.