Shrimp and Spaghetti Aglio e Olio

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. 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.