Shrimp and Spaghetti Aglio e Olio
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 509
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 58
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 25
- Cholesterol
- 122
- Sodium
- 406
- Total: 25 min
- Active: 25 min
Ingredients
1 pound dried spaghetti
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 teaspoon dried pepperoncini flakes
4 garlic cloves, thinly sliced
1 pound extra-large shrimp, peeled, deveined and butterflied
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
Directions
- 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.