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Shrimp Aglio e Olio

Shrimp aglio e olio combines spaghetti and tender shrimp with garlic gently cooked in olive oil. Tossing the pasta with reserved pasta water makes a glossy sauce that clings to every strand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 1 tbsp kosher salt divided; first portion
  • 0.5 tsp kosher salt remaining portion
  • 1 lb spaghetti
  • 0.25 cup olive oil divided
  • 1 lb shrimp large (21 to 25 per pound), raw, peeled and deveined, patted dry
  • 6 cloves garlic thinly sliced
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring the water to a boil in a 6-quart pot, add 1 tablespoon salt and the spaghetti, and cook according to package directions until al dente.
  2. Reserve 1 cup pasta water, then drain the spaghetti.
  3. Season the shrimp with the remaining 1/2 teaspoon salt.
  4. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat, add the shrimp in a single layer, and cook for 1 to 2 minutes per side, until opaque and 145°F at the thickest part; transfer to a plate.
  5. Reduce the heat to medium-low and add the remaining 2 tablespoons olive oil, garlic, and red pepper flakes; cook for 1 to 2 minutes, stirring, until the garlic is fragrant and just turning pale gold.
  6. Add the spaghetti and 1/2 cup reserved pasta water, then toss for about 1 minute until the pasta is glossy.
  7. Return the shrimp to the skillet, add the parsley, and toss for about 30 seconds until combined and heated through.

Notes

For a glossy sauce, add the reserved pasta water as directed and toss until it clings to the spaghetti. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp and pasta can lose their texture. Gluten-free spaghetti is a suitable swap.