Sunday, June 16, 2024

Shrimp Aglio e Olio Recipe


Shrimp Aglio e Olio Recipe

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Shrimp Aglio e Olio is an Italian pasta dish that is a healthier alternative to cream-based or tomato-based pasta dishes.  It also cooks very quickly.  If you love shrimp then this is a good pasta recipe to try.

Shrimp Aglio e Olio

Course: Main Course
Cuisine: Italian
Keyword: garlic, olive oil, parsley, pasta, shrimp
Author: K de leon-Rieth



  • 1/2 kilo jumbo shrimp, peeled and deveined
  • 1 lemon, juiced
  • 1/4 cup flat-leaf parsley, chopped
  • 4 cloves garlic, peeled and crushed
  • 1 tsp. sea salt
  • 2 tbsps. extra virgin olive oil


  • 1/4 cup extra virgin olive oil
  • 6 to 8 cloves garlic, crushed and minced
  • 1/2 cup sun-dried tomatoes
  • 1/2 tsp red pepper flakes, crushed
  • 1/4 cup flat-leaf parsley, finely chopped a couple of handfuls
  • coarse salt
  • 500 grams spaghetti, cooked to al dente


  • Cook spaghetti to al dente and then set it aside.
  • Combine shrimp with lemon juice, parsley, garlic, sea salt, and olive oil,(see ingredients under the grouping SHRIMP) 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 garlic, sun-dried tomatoes, and pepper flakes to oil.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste.
  • Top with garlic and oil spaghetti with shrimp plus sprinkle with Parmesan cheese


I like to use Molinera Sundried Tomatoes which you can buy at Unimart or any other big supermarkets.
It’s best to use suahe shrimps it has more flavor than prawns.

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