I am a big fan of pasta aglio olio. This has been my favorite since the first time I tasted it. I love it even if it’s just plain aglio olio without any meat or seafood on it’s topping. I had tried to make this at home, but the taste was always awful. So I decided that whenever I want to eat pasta aglio olio, I better try to find it outside my home aka. in the restaurant. The problem is, not all pasta aglio olio is as good as I wish it to be. Even if it is good, it sometimes lack one important ingredient…… chili sauce. Seriously, I can not eat pasta aglio olio without chili sauce.
Until recently, I found this very simple recipe from Rachel Ray. I did some modification to make it suitable to my taste, but after all…..it was superb. This pasta was so delicious and resembled that one that I used to eat in my favorite restaurants. I only cooked for one portion, which was for me….because nobody in my family likes this kind of pasta. So I just enjoyed it for my self……..
- 10 shrimp, cut along the outer edge of the shrimp’s back for about for few millimeters
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- 2 tsp crushed red pepper
- 1 clove of garlic, minced
- 1/2 tsp salt
- 1/2 tsp sugar1 tsp oil
Spicy Aglio Olio
- 1 plate of cooked spaghetti
- 3 garlic, minced
- 2 tbsp garlic oil
- 1 tsp crushed red pepper
- 1 tsp oregano
- 1/2 tsp sugar
- salt to taste
- Combine shrimp with other 6 ingredients and toss to coat shrimp evenly.
- Heat a nonstick skillet and cook the shrimps until they turn pink. Set aside
- Use the same pan to heat the garlic oil
- Add garlic until fragrant and golden brown
- Toss spaghetti in the pan, season with crushed red pepper, oregano, salt, and sugar. Combine well
- Remove to a plate , top servings with spicy shrimp