One more amazingly delicious and easy meal.
As much as I love creamy pasta, olive oil and garlic is probably my favorite. Add shrimps to it and I am a happy camper for life.
The taste is absolutely astonishing, and if you never had this simple pasta, now is the time to make it. Also, it is the best if you serve it 5 minutes after it’s done because it tastes so much better. Trust me on that one.
I got to say that this whole meal is for about 6 people, but if you have pasta and shrimp lovers in your house, nobody will stick to the portion size, so make more just in case.
Traditionally, you shouldn’t add cheese, but hey, I love cheese so the addition of grated cheese doesn’t hurt anyone. If you do not eat shrimp, please use chicken or make it plain as it should be. By the way, Spaghetti Aglio e Olio means Spaghetti with garlic and oil.
If you make it make sure to share it with me using the #sandraseasycooking hashtag on Instagram or #secooking on Twitter.
Spaghetti Aglio e Olio with Shrimps
- 2 tbsp. EVOO
- 3 Garlic Cloves sliced or minced
- 4 Oz per person deveined medium-sized shrimp, tail-on
- ¼ tsp. Sea Salt or to taste
- ¼ tsp. Chili Pepper Flakes or chili powder
- 1 tbsp. Dried parsley or 1/3 cup Chopped Italian Parsley
- 1 cup Pasta water read below
- Freshly grated cheese - Grana Padano or Parm Cheese
- 1 lbs. Spaghetti linguini could work well, too + water + salt
- Put a large pot of salted water on to boil. Add pasta to the boiling water. Cook according to your pasta pack. For this dish you pasta needs to be close to al dente because it will finish cooking in the skillet with the sauce.
Add 2 tablespoons of the oil in the big skillet or a pan, scatter the garlic in the oil and cook for about 20 seconds just to infuse the olive oil, then add shrimps. Cook another minute, shaking the pan or turning shrimps on the other side, and cook until the garlic slices are an even light gold and shrimp pink and whitish. If you do not like to deshell shrimps while eating, de-shell them before cooking. HOW to clean shrimp - CLICK HERE
- Add just a pinch of sea salt and chili flakes/powder, as well as dried parsley.
- Ladle in about 1 cup of boiling "pasta" water and cook rapidly for a minute or two, reducing the liquid by a third or so. Taste the sauce; add sea salt if needed to taste. Keep at a low simmer until the pasta is ready.
- When the pasta is not quite done but very close, bring the sauce to rolling simmer, and then pull the pasta out a pot and add it to the skillet.
- Finish the sauce and pasta by tossing them together in the skillet over low to medium heat until the pasta is tender to the bite. If the dish is dry, incorporate more pasta water; if too saucy or soupy, reduce with higher heat and a bit more cooking. Add the parsley during tossing.
- Grate the cheese at the very end before serving and perhaps some more parsley.
Pasta water is water that pasta cooks in. The water in which you boil your pasta makes your pasta dish more delicious, binding the sauce to the pasta, while also improving the flavor and texture of the sauce. You would just need to scoop or ladle a cup or two before pasta is done or reserve it so you could add it to the sauce. How much salt to add to the pot of water before cooking pasta? 4 quarts (16 cups) water. 1 tablespoon regular table salt (or 1.5 tablespoons Kosher salt) 1 pound (uncooked) dry pasta.