Shrimp Aglio e Olio (Oil Pasta)
A classic oil pasta scented with garlic and peperoncino heat. Cocktail shrimp makes it a satisfying meal, and you can swap in whatever's in the fridge.
Ingredients
Ingredients
- Spaghetti100g
- Cocktail shrimp8-10
- Garlic cloves5-8
- Peperoncino (dried chili)4-6
- Olive oil4 tbsp
- Coarse salt (for pasta water)1 tbsp
- Salta pinch
- Black peppera little
- Dried herbs (optional)a little
- Parmesan (optional)a little
Directions
- 1
Bring a pot of water to a boil, then add 1 tbsp of coarse salt and let it dissolve.
- 2
Add the spaghetti and cook it just under the time on the package — it will finish in the pan later.
- 3
Drain the pasta. If the rest of the prep takes a while, toss it with 1 tbsp of olive oil so it doesn't stick.
- 4
If using frozen shrimp, thaw, pat dry, and season with salt and pepper.
- 5
Slice 5-8 garlic cloves. (Minced garlic works if you have no whole cloves.)
- 6
Chop 4-6 peperoncino to taste, fairly small — big pieces can hit you with sudden heat.
- 7
Pour 4 tbsp of olive oil into a pan, add the sliced garlic, and infuse the oil over low heat.
- 8
When the garlic turns lightly golden, add the peperoncino to infuse the spicy aroma.
- 9
Once the aroma rises, add the shrimp — they cook fast, so add them near the end.
- 10
Add dried herbs or fresh herbs if you have them. (Optional)
- 11
Add the cooked pasta and toss quickly so the oil coats every strand — and it's done.
- 12
Garnish with basil or parsley to taste and finish with a sprinkle of Parmesan.
Tips
Slightly undercook the pasta and finish it in the pan so it soaks up the oil. Cook the garlic slowly over low heat so it stays fragrant and doesn't burn.