Aglio e Olio with Shrimp
For the simple pleasures of southern Italy's exuberant pasta delights, start with a full-bodied flavourful olive oil then toss with garlic and tender shrimp. For a classic Aglio e Olio, omit the shrimp.
Servings: 4
Ingredients:
Aglio e Olio with Shrimp
Photography by Robert Wigington
Suggested Recipes
1/2 cup (125 mL) extra-virgin olive oil
7 cloves garlic, minced
1 tsp salt
Pinch hot pepper flakes
1 lb (500 g) large shrimp, peeled and deveined
12 oz (375 g) spaghetti
1/3 cup (75 mL) chopped fresh parsley
Preparation:
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Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) salt ; cover and bring to boil.
Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for about 15 minutes or until garlic is light golden but not browned.
Increase heat to medium-high. Add shrimp to skillet; stir-fry for 2 to 3 minutes or until lightly pink and opaque. Fill pasta bowls with hot water to warm.
Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 10 minutes or until tender but firm; drain and return to pot. Add shrimp mixture and parsley; toss to coat. Empty bowls. Spoon in pasta.
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