Spaghetti Aglio E Olio Mit Garnelen Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 400 g spaghetti and cook until just al dente according to package instructions (usually 8–10 minutes). Reserve 250 ml (about 1 cup) of pasta cooking water, then drain the spaghetti and set aside.

Cook shrimp

While the pasta cooks, pat 400 g shrimp dry and season lightly with a pinch of salt and 1/4 teaspoon black pepper. In a large skillet over medium-high heat, add 1 tablespoon of the olive oil (from the sauce amount). When oil is hot, add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and keep warm. If making the vegetarian version, skip this step and instead roast or sauté 400 g mixed vegetables (e.g., zucchini, bell pepper, mushrooms) in the same manner.

Infuse oil with garlic

In the same large skillet, add the remaining olive oil (about 100 ml) and melt 1 tablespoon unsalted butter over medium heat. Add 6 thinly sliced garlic cloves and cook gently, stirring, until the garlic just turns golden and fragrant (about 2–3 minutes). Do not let the garlic brown too much or it will taste bitter.

Add heat and seasoning

Stir in 1 teaspoon red pepper flakes and 1 teaspoon freshly ground black pepper. Cook for 30 seconds to bloom the chili flakes in the oil.

Combine pasta and sauce

Add the drained spaghetti to the skillet and toss to coat in the garlic oil. Add 100–150 ml reserved pasta water in increments as needed to create a glossy sauce that clings to the pasta. Continue tossing over medium heat for 1–2 minutes so the pasta finishes cooking and absorbs the sauce.

Finish with shrimp and lemon

Return the cooked shrimp to the skillet and toss gently to warm through and coat with the sauce. Zest the lemon directly into the pan, then squeeze the lemon juice (about half to whole lemon to taste) over the pasta. Stir in 20 g chopped parsley and taste for seasoning; add more salt if needed.

If desired, stir in 40 g grated Parmigiano-Reggiano for a slightly creamier finish (note: traditional aglio e olio is cheese-free). If the sauce seems dry, add more reserved pasta water, 1–2 tablespoons at a time, until you reach the desired consistency.

Divide the spaghetti and shrimp among 4 warmed plates. Garnish with extra chopped parsley, lemon wedges, and an optional additional drizzle of olive oil. Serve immediately.