Shrimp Aglio E Olio Recipes

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)

Steps:

• 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.
• Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

EASY SHRIMP AGLIO E OLIO

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
• Heat a large frying pan/skillet over medium-high heat then add the oil and garlic.
• Add the chilli flakes and toast until the garlic starts to turn golden.
• Add the shrimp and cook until pale pink and opaque throughout. Season with salt and pepper and add lemon juice. Add a few tablespoons of the pasta's cooking water and remove from the heat.
• Once the pasta is cooked, carefully transfer the cooked spaghetti to the pan with the shrimp with a pair of tongs. Add a few tablespoons of the pasta cooking water and toss to emulsify.
• Add the Parmesan and parsley and continue tossing until the pasta is well coated. At this point, you can add more water if you think the pasta needs a little extra sauciness. Taste and season to taste if necessary then serve with extra Parmesan.

SHRIMP AGLIO E OLIO

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.

SHRIMP AND SPAGHETTI AGLIO E OLIO

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

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.

SPAGHETTI AGLIO E OLIO

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.