Spaghetti Aglio e Olio with Shrimps
This is my take on the classic Spaghetti Aglio e Olio. Spaghetti Aglio e Olio is such a classic dish, easy & delicious. Enjoy it the classic way & also, sometimes, with a bit of a twist.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 710 kcal
250 g frozen shrimp 200 g spaghetti 1/2 bunch fresh parsley chopped 1 fresh red chillipepper remove seeds, sliced 1 tsp dried chilipepper 3 clove garlic chopped 3 tbsp extra virgin olive oil salt pepper
Defrost the shrimps.
Bring a pot of salted water to boil and cook the spaghetti to your liking. *Keep some of the cooking water for later.
Heat the olive oil in a pan and bake the fresh chilipeper slices for 2 minutes.
Add the garlic & bake for another 1 minute. Make sure the garlic doesn't turn brown, otherwise it becomes bitter.
Crush the dried chilipepers & add them to the pan.
Add the shrimps to the pan.
Before straining the pasta, make sure to keep some of the cooking water for later. *
Add the spaghetti and the garlic mixture to the pan. Mix everything well and if it's too dry add some of the cooking water you saved up.
Season with some salt & pepper to taste.
Garnish with parsley & serve.
Calories: 710 kcal Carbohydrates: 81 g Protein: 40 g Fat: 25 g Saturated Fat: 3 g Cholesterol: 315 mg Sodium: 991 mg Potassium: 539 mg Fiber: 5 g Sugar: 5 g Vitamin A: 2067 IU Vitamin C: 59 mg Calcium: 230 mg Iron: 5 mg