Shrimp and Spaghetti Aglio e Olio

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


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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


14 Reviews