Spaghetti aglio e olio: Elevating tradition with shrimp
For some, it may seem excessive, but this pasta makes an appearance in my home every week. Whenever we have the chance to spend a leisurely evening just the two of us, we prepare aglio e olio with this one addition. We set the table with a tablecloth, light candles, and play some mood music. We've perfected this ritual.
Aglio e olio is probably the simplest Italian pasta recipe. The recipe originates from Naples and was traditionally associated with the less affluent neighbourhoods. However, it turned out to be so delicious that it quickly moved from so-called poverty cuisine to more upscale dining. The sauce for spaghetti is traditionally made with only two ingredients: olive oil and garlic. Nowadays, Italians often add Parmesan and parsley. For me, the best version includes shrimp and chili pepper.
How to fry shrimp so they are firm?
As I mentioned, pasta with olive oil, garlic, and shrimp often makes an appearance at my place. The dish has even gained a more familiar name - "aglio e olio krewetolio." Some time ago, we wondered what to add to make the shrimp even firmer and settled on white wine. It was a perfect choice. Just a little bit was enough to give these delightful seafood an even better texture.
Do not fry the shrimp for too long. Also, be careful with too much heat. A medium burner and a few minutes are enough for them to taste perfect. If you're defrosting shrimp, remember to take them out of the freezer earlier. You can quickly defrost them by covering them with warm water, but if you let them gradually warm to room temperature, they'll turn out much better.
Recipe for spaghetti aglio e olio with shrimp
You can optionally add cherry tomatoes. If you choose to do so, add them at the end so they are warm but don’t release their juices.
Ingredients for serving two people:
- 200 grams of spaghetti,
- 3-4 tablespoons of olive oil,
- 3 cloves of garlic,
- a dash of fresh chili pepper,
- 20 shrimp (size 31-40),
- 60 millilitres of dry white wine,
- half a teaspoon of salt,
- 60 grams of Parmesan,
- optional parsley or chives.
Instructions:
- Cook the pasta al dente in salted water according to the package instructions.
- Heat the olive oil in a pan and lightly fry the garlic sliced into very thin pieces. Add chopped hot peppers, such as pepperoni or jalapeño. Be careful not to burn the garlic.
- Add the shrimp – if they're defrosted, dry them with a paper towel. Fry until golden, adding the wine.
- Wait until the wine evaporates, then add the cooked and drained pasta to the pan. Add a pinch of sea salt; if needed, add more olive oil.
- Serve on plates, sprinkle with chopped parsley or chives, and grated Parmesan.
