Best 6 Aglio Olio Pasta With Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Feast your taste buds on a delightful journey with Aglio Olio Pasta with Shrimp, a symphony of flavors that pays homage to the culinary traditions of Italy. This simple yet elegant dish combines the essence of garlic, olive oil, and succulent shrimp, creating a harmonious balance that will leave you craving for more. Aglio Olio, meaning "garlic and oil" in Italian, forms the foundation of this dish, where garlic is sautéed in olive oil until fragrant, infusing a savory aroma that permeates every bite. Succulent shrimp, cooked to perfection, adds a tender and briny complement to the pasta, while a touch of chili flakes brings a subtle warmth that elevates the overall experience. Discover the culinary magic of Aglio Olio Pasta with Shrimp through our curated collection of recipes, each offering a unique twist on this classic dish. From a traditional rendition that celebrates the purity of its flavors to innovative variations that incorporate sun-dried tomatoes, cherry tomatoes, or a medley of vegetables, our recipes cater to diverse palates and preferences. Embark on a culinary adventure with Aglio Olio Pasta with Shrimp, and relish the vibrant flavors that make this dish a timeless favorite.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE AGLIO E OLIO WITH SHRIMP



Linguine Aglio e Olio with Shrimp image

Provided by Scott Conant

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

5 medium shrimp, split in half lengthwise (16/20, cleaned, peeled and deveined)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh Italian parsley
Pinch crushed red pepper flakes
Pinch sea salt
2 tablespoons olive oil
1/2 cup panko breadcrumbs
Pinch of sea salt
1 teaspoon chopped fresh Italian parsley
Sea salt
8 ounces good-quality dried linguine
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
2 tablespoons chopped fresh Italian parsley
Bring a large pot of water to a boil.

Steps:

  • For the shrimp marinade: Add the shrimp, oil, garlic, parsley, red pepper flakes and salt to a medium bowl and mix to combine.
  • For the breadcrumb topping: Add the olive oil, breadcrumbs and salt to a medium skillet and cook over medium-low heat until lightly golden brown, tossing the breadcrumbs constantly, about 5 minutes. Add the parsley and toss to combine for another 30 seconds. Remove to a plate so that the breadcrumbs do not continue cooking.
  • For the pasta: Salt the water and start boiling the linguine (cook it 80 percent of the way, if the directions say boil for 10 minutes, boil for 8 minutes as you will finish cooking it in the sauce). At the same time add the oil to a large saute pan over medium heat. Once warm, add the garlic and red pepper flakes and lower to medium-low heat so that the garlic sizzles gently (the garlic should not change color, if it does, it means the heat is too high and you will have a bitter burnt garlic taste and should start over).
  • When the edges of the garlic are just starting to brown, add the shrimp with the marinade and a pinch of salt and cook the shrimp until it is no longer opaque, 1 to 2 minutes. Add 1/4 cup pasta water and remove the shrimp to a bowl to prevent overcooking. Keep cooking and shaking the pan to create an emulsion (when fat suspends in water, oil and water forms a smooth bond).
  • When the pasta is cooked, add it to the skillet and toss to combine. Add some pasta water if the pasta needs to cook slightly longer, otherwise toss in the parsley and stir until well incorporated. Serve on plates immediately and top with the breadcrumbs.

SHRIMP SPAGHETTI AGLIO OLIO



Shrimp Spaghetti Aglio Olio image

Shrimp Spaghetti Aglio Olio is a 5 ingredient pasta recipe (shrimp, olive oil, garlic, peperoncino or chilli flakes and parsley) that is ready in 20 minutes and has the easiest, most delicious pasta sauce you'll ever make!

Provided by Richa

Categories     Main Course

Time 25m

Number Of Ingredients 8

250 grams Spaghetti
3 tablespoons Olive Oil
1 tablespoon Garlic (finely minced )
1 teaspoon Chilli Flakes
250 grams Large Shrimp or Prawns (cleaned and de-veined)
1 tablespoon Parsley (chopped )
Parmesan (grated for topping)
Salt to taste

Steps:

  • Boil spaghetti in salted water as per package instructions until al dente. Reserve 1/4 cup pasta water.
  • Heat olive oil in a pan and add garlic. Saute the garlic on a low flame till fragrant. Add chilli flakes and add the shrimp. Cook the shrimp for 3-4 minutes. Add pasta water to the pan and bring to a boil.
  • When the pasta water has reduced a little and thickened into a sauce (about 2 minutes), add the drained pasta and toss in the sauce. Add the parsley and parmesan and mix everything. Serve immediately.

Nutrition Facts : Calories 392 kcal, Sugar 2 g, Sodium 499 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 48 g, Fiber 2 g, Protein 21 g, Cholesterol 158 mg, ServingSize 1 serving

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 7

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g

SHRIMP AND SPAGHETTI AGLIO E OLIO



Shrimp and Spaghetti Aglio e Olio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound dried spaghetti
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 teaspoon dried pepperoncini flakes
4 garlic cloves, thinly sliced
1 pound extra-large shrimp, peeled, deveined and butterflied
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
  • Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.

SPAGHETTI AGLIO OLIO WITH SPICY SHRIMP



Spaghetti Aglio Olio With Spicy Shrimp image

Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it! For those of you with anchovy phobia, this dish works great with or without them. I've made it both ways. Be sure to adjust your salt accordingly if using the anchovies, because they add a lot of saltiness on their own.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs large shrimp, peeled and deveined
1 lemon, juice of
1/4 cup chopped parsley
1 teaspoon crushed red pepper flakes
4 garlic cloves, peeled and crushed
salt
2 tablespoons olive oil
1 lb spaghetti
1/4 cup olive oil
1 (2 ounce) can anchovy fillets (optional)
7 -8 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup parsley, finely chopped
salt
1 lb spaghetti

Steps:

  • Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?).
  • While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
  • Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
  • Remove shrimp from pan and set aside, covered, to keep warm.
  • At this point, you may pull out the whole, crushed cloves.
  • I usually leave them.
  • Lower heat to medium low and add the 1/4 cup of olive oil.
  • Next, add anchovies, garlic and red pepper to oil.
  • Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
  • Drain pasta and toss it in large bowl with garlic and olive oil mixture.
  • Sprinkle with fresh parsley, and top with the shrimp.

SHRIMP AGLIO E OLIO



Shrimp Aglio E Olio image

Make and share this Shrimp Aglio E Olio recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup olive oil
2 tablespoons garlic, finely minced
1 lb shrimp (medium, peeled and deveined)
1 tomatoes (medium ripe, finely chopped)
5 basil leaves, julienned
1/2 cup chicken broth
1/2 cup water
1 teaspoon black pepper
1 teaspoon salt, coarse
1 teaspoon garlic, granulated
1/2 teaspoon paprika

Steps:

  • In a small bowl, combine last 4 ingredients to create the seasoned salt.In a large skillet, heat olive oil (not extra virgin as it can be too sharp) and minced garlic. Saute on medium-high heat until garlic begins to brown. Add shrimp and saute one minute. Add tomatoes, basil , chicken broth, water then sprinkle with seasoned salt; bring to a simmer, stirring occasionally. Divide portions equally between four small bowls.
  • Serve with crusty bread for dipping. To create ample portions to serve as a main course, double this recipe, then serve over angel hair pasta.

Nutrition Facts : Calories 371.4, Fat 28.6, SaturatedFat 4.1, Cholesterol 220.9, Sodium 934.4, Carbohydrate 3.5, Fiber 0.8, Sugar 1, Protein 25.1

Tips:

  • Use the best quality ingredients you can find. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
  • Cook the shrimp until they are just opaque. Overcooking will make them tough.
  • Add the shrimp to the pasta at the very end of cooking. This will prevent them from overcooking.
  • Garnish the pasta with fresh parsley or basil. This will add a pop of color and flavor.

Conclusion:

Aglio e olio pasta with shrimp is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp. The combination of garlic, olive oil, and shrimp is simple, but it is always a winner. So next time you are looking for a quick and easy pasta dish, give this one a try.

Related Topics