Shrimp Spaghetti Aglio Olio is a simple, five-ingredient recipe you should keep in your repertoire — it takes about 20 minutes and makes a delicious, effortless pasta sauce.
We recently returned from a wonderful trip around the UK and Europe, and easing back into the kitchen felt a little slow. This Shrimp Spaghetti Aglio Olio was the perfect remedy — quick, comforting and flavorful.
If you love aglio e olio, you’ll appreciate how versatile it is. I’ve shared other favorites like Bacon Aglio Olio and Mushroom Aglio Olio, and there are countless variations you can try. For this version, juicy shrimp gives the classic garlicky olive oil sauce a lovely, briny lift.
You can easily expand this into a seafood aglio olio by adding mussels, squid or chunks of firm fish — make it your own.
Also see: How to defrost prawns safely with four simple methods
Aglio e olio e peperoncino is a classic Neapolitan preparation: olive oil, garlic, chilli flakes (peperoncino), parsley and a bit of starchy pasta water come together to form a silky sauce. It’s humble but incredibly satisfying, which is why we make a version of this almost every week. A touch of chilli gives a warming heat that lifts the whole dish.
What is aglio e olio sauce?
Aglio e olio is one of the simplest Italian pasta sauces. The core ingredients are olive oil, garlic, peperoncino (chilli flakes), fresh parsley and reserved pasta water. The starch in the pasta water emulsifies with the oil to create a glossy, clingy sauce that coats the spaghetti.
Because this recipe is so straightforward, ingredient quality matters. Use good olive oil, fresh garlic and firm, plump shrimp. A generous sprinkle of grated Parmesan on top is optional but recommended if you enjoy a cheesy finish.
More Recipes with Prawns:
- Creamy Prawn Scampi Pasta
- The Best Tandoori Prawns
- Goan Prawn Curry with Coconut
- Mexican Prawn Avocado Taco Salad
Shrimp Spaghetti Aglio Olio
Richa
5
20
25
4 Portions
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Ingredients
- 250 grams Spaghetti
- 3 tablespoons Olive Oil
- 1 tablespoon Garlic, finely minced
- 1 teaspoon Chilli Flakes
- 250 grams Large Shrimp or Prawns, cleaned and deveined
- 1 tablespoon Parsley, chopped
- Parmesan, grated for topping
- Salt to taste
Instructions
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Boil the spaghetti in well-salted water according to the package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.
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Heat the olive oil in a pan, then add the minced garlic and sauté over low heat until fragrant. Add the chilli flakes and the shrimp, then cook the shrimp for 3–4 minutes until just opaque. Pour in the reserved pasta water and bring it to a gentle boil.
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When the pasta water reduces slightly and becomes a light sauce (about 2 minutes), add the drained spaghetti to the pan and toss to coat. Stir in the chopped parsley and grated Parmesan, mix well, and serve immediately.
Notes
- Always add pasta to boiling water and cook until al dente — don’t start it in cold or warm water.
- Reserve some pasta water; its starch helps thicken and bind the sauce.
- Cook shrimp on medium-high heat for a short time; cooking too slowly can make it tough.
- Time the pasta so it finishes just as the shrimp and sauce are ready to keep everything tender.
- Swap the shrimp for bacon or mushrooms if you want a different variation of aglio e olio.
Nutrition
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Carbohydrates: 48g
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Protein: 21g
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Fat: 12g
, Saturated Fat: 2 g, Cholesterol: 158 mg, Sodium: 499 mg
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