Succulent Shrimp Aglio e Olio Pasta: An Easy Homemade Recipe
How to Make Delicious Shrimp Oil Pasta: Aglio e Olio Style with Peperoncino
Hello everyone! Today, I’m thrilled to share a recipe for ‘Succulent Shrimp Aglio e Olio Pasta’ that’s perfect for a special dinner at home. While you can elevate the flavor with white wine and herbs, this pasta is wonderfully delicious even without them. If you’re pondering what to make for dinner after work, or looking for a delightful meal to share, this simple yet flavorful pasta is a must-try. The aromatic garlic and plump shrimp will surely make your dining experience richer.
Shrimp Aglio e Olio Pasta Base Ingredients- Spaghetti 200g
- Coarse Salt (or Kosher Salt) 2 Tbsp (for boiling pasta)
- Water 2 liters (for boiling pasta)
- Frozen Shrimp 5 pcs (peeled and deveined)
- Zucchini 1/3 medium (diced into small cubes)
- Garlic Cloves 5 pcs (thinly sliced)
- Onion 1/2 medium (finely chopped)
- Olive Oil 4 Tbsp (generous amount)
Optional Flavor Enhancers (Can be omitted)- White Wine 3 Tbsp
- Crushed Red Pepper Flakes (Gochugaru flakes) 1/2 tsp
- Dried Oregano 1/3 tsp
- Dried Basil 1/3 tsp
- Clam Broth Powder (or chicken stock/bouillon) 1/3 tsp
- White Wine 3 Tbsp
- Crushed Red Pepper Flakes (Gochugaru flakes) 1/2 tsp
- Dried Oregano 1/3 tsp
- Dried Basil 1/3 tsp
- Clam Broth Powder (or chicken stock/bouillon) 1/3 tsp
Cooking Instructions
Step 1
In a large pot, bring 2 liters of water to a rolling boil. Add 2 tablespoons of coarse salt. This salted water is crucial for flavoring the pasta as it cooks.
Step 2
Once the water is boiling, add 200g of spaghetti. Cook for about 9 minutes, or 1 minute less than the package instructions suggest. This method, cooking to ‘al dente’, ensures the pasta will be perfectly cooked when sautéed with the sauce later, preventing it from becoming mushy.
Step 3
While the pasta is boiling, rinse the frozen shrimp under cold water to thaw. Peel and devein them thoroughly. For a cleaner taste and texture, you can also gently remove the dark vein from the back of the shrimp using a toothpick.
Step 4
Dice 1/3 of a zucchini into small cubes, about the size of your thumbnail. Thinly slice 5 cloves of garlic. Finely chop 1/2 an onion. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 5
In a wide skillet, heat 4 tablespoons of olive oil over medium heat. Add the sliced garlic and chopped onion. Sauté them slowly, being careful not to burn the garlic, until fragrant and the onion becomes translucent and soft. This step builds the foundational flavor of your pasta by infusing the oil with garlic and onion essence.
Step 6
Once the onion starts to turn translucent, add the prepared shrimp to the skillet and sauté with the aromatics. If your shrimp have heads, gently press them to release the flavorful tomalley (shrimp ‘butter’) into the pan. This adds incredible depth and richness to the dish.
Step 7
After the shrimp heads have released their flavor and are cooked through, remove and discard them. (While shrimp heads add great flavor, they can be cumbersome to eat.)
Step 8
Check the pasta for doneness. Once it’s al dente, immediately drain it in a colander, letting any excess water evaporate from the surface. Reserve about 1 cup (approx. 100ml) of the starchy pasta water. This water is liquid gold, helping to emulsify the sauce and bring all the ingredients together.
Step 9
Add the prepared shrimp and diced zucchini to the skillet with the garlic and onions. Sauté over medium heat until the shrimp turn pink and are just cooked through. Be careful not to overcook them, as they can become tough.
Step 10
As the shrimp cook, stir in 1/2 tsp of crushed red pepper flakes, 1/3 tsp of dried oregano, and 1/3 tsp of dried basil. Sauté briefly until fragrant. Maintain medium heat to prevent the spices from burning. Adjust the red pepper flakes to your spice preference.
Step 11
Now, let’s enhance the flavors further. Pour in 3 tablespoons of white wine and let it simmer for about 1 minute until the alcohol smell dissipates. Then, add 1 ladleful of the reserved pasta water and 1/3 tsp of clam broth powder (or chicken stock/bouillon). Stir well to combine, allowing the sauce to reduce slightly and the flavors to meld.
Step 12
Finally, add the drained pasta to the skillet. Toss everything together for about 1-2 minutes, ensuring the oil sauce coats the pasta evenly. Continue tossing until the sauce emulsifies and clings beautifully to the spaghetti. Your delicious Shrimp Aglio e Olio Pasta is ready! Serve immediately and enjoy.
