Description
A simple and quick shrimp aglio e olio pasta recipe, perfect for a delicious weeknight dinner.
Ingredients
Scale
- 500 g / 1 lb spaghetti, gluten-free option available
- 4 tbsp olive oil, extra virgin
- 4–6 garlic cloves, thinly sliced
- 500 g / 1 lb shrimp, peeled and deveined
- 1–2 tsp chili / red pepper flakes
- 1–2 tsp lemon juice, to taste
- 1/2 cup grated Parmesan
- 1/2 cup parsley, finely chopped
Instructions
- Cook the Pasta: Start by boiling your gluten-free pasta in salted water. It should be swimming around, giving off that inviting aroma. You want it al dente since it will cook a bit more later. Avoid overcooking it, or you will end up with mushy pasta that will not hold the sauce well.
- Sauté the Garlic: In a pan, warm up some extra virgin olive oil over medium heat and toss in the minced garlic until it is fragrant and golden. Keep an eye on it; garlic can go from golden to burnt in a flash. If it burns, you will have to start over, and that is just no fun.
- Add the Shrimp: Once the garlic is golden, add in the shrimp, letting them cook until they are pink and curled. This should only take a few minutes. Do not overdo it; rubbery shrimp are the worst. You want them tender and succulent, not a chewy disaster.
- Combine with Pasta: Drain your pasta, but save a little bit of that cooking water. Mix the pasta into the skillet with the shrimp and garlic. You will hear a lovely sizzle as you toss everything together. Adding that pasta water gradually helps create a silky sauce that clings nicely.
- Finish with Parsley: Finally, stir in fresh parsley, giving a pop of color and freshness to your dish. You will want to taste it and adjust if needed, maybe a sprinkle of salt or pepper. A common slip is forgetting this step, which can make the dish feel a bit flat.
Notes
- Storage Tips: Best served immediately, but you can prep ingredients in advance for quick cooking.
- Expert Tips: Use quality extra virgin olive oil to enhance flavor. Pat shrimp dry to ensure they sear properly. Reserve pasta water for a silky sauce.
- Reheating Instructions: Heat leftovers gently on the stove over low heat with a splash of water to maintain texture.
- Serving Suggestions: Serve with garlic bread for a complete meal. Pair with a fresh arugula salad. Offer a sprinkle of additional parmesan on top.
- Recipe Variations: Add mussels or squid for a seafood medley. Incorporate crispy bacon for added flavor. Add seasonal vegetables like cherry tomatoes or spinach.
- Ingredient Notes: When selecting shrimp, medium to large shrimp, such as size 21/25 or 16/20, are ideal. For a last resort, you can substitute lemon juice with a small splash of white wine vinegar. Grana Padano can be used as a substitute for Parmesan.
Nutrition
- Calories: 470
- Sugar: 0.1g
- Sodium: 672mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 112mg