From Naples to your table: Perfecting aglio e olio nights
For some, it might seem excessive, but in my home, this pasta makes an appearance every week. Whenever we have the chance to spend a leisurely evening, just the two of us, we prepare aglio e olio with one special addition. We set the table with a tablecloth, light candles, and play mood music. We've perfected this ritual.
Aglio e olio is probably the simplest Italian pasta recipe. The recipe comes from Naples and was originally associated with the less affluent neighborhoods. However, it turned out to be so delicious that it quickly moved from what was called poverty cuisine to the salons. The sauce for spaghetti is traditionally prepared with only two ingredients: olive oil and garlic. Nowadays, Italians typically add Parmesan and parsley. For me, the ultimate version is with shrimp and chili pepper.
How to fry shrimp so they are firm
As I mentioned, pasta with olive oil, garlic, and shrimp often makes an appearance at my place. Some time ago, we wondered what to add to make the shrimp even firmer, and we settled on white wine. It was a perfect choice. Just a bit of wine was enough to give these delightful seafood an even better texture.
Don’t fry the shrimp too long, and be careful with too much heat. A medium burner and a few minutes are enough for them to taste perfect. If you're defrosting shrimp, remember to take them out of the freezer earlier. You can quickly defrost them by covering them with warm water, but they'll turn out much better if you let them gradually warm to room temperature.
Recipe for spaghetti aglio e olio with shrimp
You can optionally add cherry tomatoes. If you decide to do so, add them at the end so they are warm but don’t release their juices.
Ingredients for a serving for 2 people:
- 7 oz of spaghetti
- 3-4 tablespoons of olive oil
- 3 cloves of garlic
- A dash of fresh chili pepper
- 20 shrimp, size 31-40
- 2 fl oz of dry white wine
- Half a teaspoon of salt
- 2 oz of Parmesan
- Optional parsley or chives
Instructions:
- Cook the pasta al dente in salted water according to the package instructions.
- Heat the olive oil in a pan and lightly fry the garlic sliced into very thin pieces. Add chopped hot peppers, such as pepperoni or jalapeño. Be careful not to burn the garlic.
- Add the shrimp—if they're defrosted, dry them earlier on a paper towel. Fry until golden, adding the wine.
- Wait until the wine evaporates, then add the cooked and drained pasta to the pan. Add a pinch of sea salt; if needed, add more olive oil.
- Serve on plates, sprinkle with chopped parsley or chives, and grated Parmesan.
