Shrimp Alla Aglio Recipes

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SHRIMP AND SPAGHETTI AGLIO E OLIO



Shrimp and Spaghetti Aglio e Olio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)



Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
  • Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 7

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g

LINGUINE AGLIO E OLIO WITH SHRIMP



Linguine Aglio e Olio with Shrimp image

Provided by Scott Conant

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

5 medium shrimp, split in half lengthwise (16/20, cleaned, peeled and deveined)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh Italian parsley
Pinch crushed red pepper flakes
Pinch sea salt
2 tablespoons olive oil
1/2 cup panko breadcrumbs
Pinch of sea salt
1 teaspoon chopped fresh Italian parsley
Sea salt
8 ounces good-quality dried linguine
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
2 tablespoons chopped fresh Italian parsley
Bring a large pot of water to a boil.

Steps:

  • For the shrimp marinade: Add the shrimp, oil, garlic, parsley, red pepper flakes and salt to a medium bowl and mix to combine.
  • For the breadcrumb topping: Add the olive oil, breadcrumbs and salt to a medium skillet and cook over medium-low heat until lightly golden brown, tossing the breadcrumbs constantly, about 5 minutes. Add the parsley and toss to combine for another 30 seconds. Remove to a plate so that the breadcrumbs do not continue cooking.
  • For the pasta: Salt the water and start boiling the linguine (cook it 80 percent of the way, if the directions say boil for 10 minutes, boil for 8 minutes as you will finish cooking it in the sauce). At the same time add the oil to a large saute pan over medium heat. Once warm, add the garlic and red pepper flakes and lower to medium-low heat so that the garlic sizzles gently (the garlic should not change color, if it does, it means the heat is too high and you will have a bitter burnt garlic taste and should start over).
  • When the edges of the garlic are just starting to brown, add the shrimp with the marinade and a pinch of salt and cook the shrimp until it is no longer opaque, 1 to 2 minutes. Add 1/4 cup pasta water and remove the shrimp to a bowl to prevent overcooking. Keep cooking and shaking the pan to create an emulsion (when fat suspends in water, oil and water forms a smooth bond).
  • When the pasta is cooked, add it to the skillet and toss to combine. Add some pasta water if the pasta needs to cook slightly longer, otherwise toss in the parsley and stir until well incorporated. Serve on plates immediately and top with the breadcrumbs.

SHRIMP ALLA AGLIO



Shrimp alla Aglio image

Very easy to fix shrimp and pasta. The part that takes the longest is shelling and deveining the shrimp.

Provided by SharleneW

Categories     Spaghetti

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion
1/2 cup white wine
1 1/2 lbs fresh medium shrimp, shelled
3 cloves garlic, crushed
3 tablespoons finely chopped parsley
1/3 teaspoon crushed red pepper flakes
4 ounces butter
10 ounces angel hair pasta
salt (as needed)
pepper (as needed)

Steps:

  • Cook pasta in rapidly boiling salted water.
  • While pasta is boiling, heat the oil in a sauté pan, add onion, and sauté 2 minutes.
  • Add garlic, sauté 1 minute.
  • Add shrimp; cook 1-2 minutes.
  • Add butter, wine, red pepper, salt, and pepper.
  • When pasta is done, drain and place on plate and pour shrimp mixture over it.

Nutrition Facts : Calories 748.6, Fat 33.8, SaturatedFat 16.3, Cholesterol 320.2, Sodium 423.7, Carbohydrate 59.3, Fiber 2.8, Sugar 2.8, Protein 44.7

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