Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)
This Spicy Shrimp and Spaghetti Aglio Olio recipe features succulent jumbo shrimp marinated and quickly seared, then tossed with al dente spaghetti in a rich garlic, olive oil, and melted anchovy sauce with a kick of red pepper flakes. It's a flavorful, quick-cooking dish, perfect for a satisfying meal, often served with a fresh tomato and onion salad and crusty bread.
Equipment
- 1 Large Nonstick Skillet
- 1 Large Pot For cooking spaghetti
- 1 Wooden Spoon For breaking up anchovies and tossing pasta
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 pounds jumbo shrimp peeled and deveined
- 1 lemon juiced
- 1/4 cup chopped flat-leaf parsley a couple of handfuls
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic crushed and peeled
- Coarse salt about 1 teaspoon
- 2 tablespoons a couple of generous drizzles extra-virgin olive oil
- 1/4 cup 4 turns around the pan in a light stream extra-virgin olive oil
- 1 2-ounce tin anchovy fillets
- 6 to 8 large cloves garlic crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped flat leaf parsley a couple of handfuls
- Coarse salt
- 1 pound spaghetti cooked to al dente
- Tomato and Onion Salad as an accompaniment
- Crusty bread as an accompaniment
- 5 medium plum tomatoes halved lengthwise, gently seeded, and thinly sliced
- 1 small white skinned onion peeled, halved lengthwise, and thinly sliced
- 1/4 cup chopped flat-leaf parsley a couple of handfuls
- A generous drizzle extra-virgin olive oil about 2 tablespoons
- Coarse salt and black pepper
- Crusty Bread as an accompaniment
Instructions
- Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
- Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
- Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
- Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
- Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
- The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
Notes
Avoid overcooking shrimp; they turn rubbery quickly. Cook in batches to prevent overcrowding the pan, which lowers temperature and steams rather than sears. Don't fear the anchovies! When dissolved into hot oil, they provide a deep, savory umami depth without a 'fishy' taste, complementing the garlic beautifully. Monitor garlic closely when cooking with the anchovies. It should soften and become fragrant, not brown, which can lead to bitterness. Medium-low heat is key. Always cook spaghetti to al dente, reserving a ladleful of pasta water. This starchy water is crucial for creating a silky, emulsified sauce that clings to the pasta.