Aglio Olio with Shrimp

Yield: Serves 2-3

Ingredients

  • 350g uncooked spaghetti
  • 2tbsp olive oil
  • 6 cloves garlic, thinly sliced
  • 1tsp red pepper flakes, or to taste
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped
  • 250g Shrimp
  • Marination: Salt, pepper, lemon juice and red chilli powder to taste

Method

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve about 150 ml of pasta water before draining.

  • While the pasta cooks, heat the olive oil in a large pan over medium-low heat. Add the marinated prawns and cook for around 6–7 (!) minutes, or until they are fully cooked. Remove the prawns from the pan and set aside. In the same pan, add the thinly sliced garlic and sauté gently until lightly golden and fragrant. Be careful not to burn the garlic, as it can turn bitter.

  • Add the red pepper flakes and half of the parsley, cook for another 30 seconds to release their flavour. Mix in the cooked shrimp back to the pan.

  • Add the drained spaghetti to the pan and toss well to coat it evenly in the garlic-infused oil.

  • Gradually add a little reserved pasta water while tossing the spaghetti to help emulsify the oil and create a light, glossy sauce.

  • Season with salt and freshly ground black pepper to taste. Add rest of the chopped parsley and toss well.

  • Serve immediately, garnished with extra grated Parmesan, fresh parsley and a pinch of red pepper flakes, if desired. Enjoy!