Spaghetti Aglio e Olio with Sautéed Shrimp
Aglio e olio (spaghetti with garlic and oil) is an Italian pasta dish that is attributed to being simple with pantry ingredients. Benjamin's recipe features sautéed shrimp with spaghetti noodles, plenty of garlic, lemon, and fresh parsley.
Ingredients
400g (14 oz) spaghetti
12 cloves garlic, very thinly sliced
½ lemon (juice only)
1 bunch fresh parsley, chopped
2-4 tbsp olive oil (for pasta, based on preference)
Salt and black pepper, to taste
½ cup reserved pasta water
For the Shrimp:
300g (10 oz) shrimp, peeled and deveined
• Salt and black pepper, to taste
• 1-2 tbsp olive oil
• 3 garlic cloves, finely chopped
• ¼ cup white wine or vermouth
Directions
Cook the spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
Season the shrimp with salt and pepper. Heat 1-2 tablespoons of olive oil in a pan over medium heat. Add the shrimp in a single layer. As soon as they start turning pink on one side, flip them to the other side. Cook only until 70% done (about 1 minute per side), then remove from the pan and set aside.
In the same pan, add the chopped garlic and sauté briefly. Deglaze the pan with white wine or vermouth, stirring to release the flavorful bits. Remove the pan from heat and set aside with the shrimp.
In a large skillet, heat 2-4 tablespoons of olive oil over low heat. Add the thinly sliced garlic and cook gently, stirring constantly, until it becomes soft and fragrant (do not let it turn golden brown).
Add the cooked spaghetti to the skillet with the garlic oil. Pour in the reserved pasta water, and toss to coat the pasta evenly. Season with salt, pepper, lemon juice, and parsley. Mix until well combined.
Add the sautéed shrimp to the skillet and gently toss with the pasta. Cook for another 1-2 minutes to allow the shrimp to finish cooking.
Taste and adjust seasoning as needed. Serve immediately.
