Ever find yourself craving a restaurant-quality meal; but without the time or energy to pull off something complicated? I totally get it. That’s exactly why I keep this recipe for spaghetti aglio e olio with shrimp in my back pocket. It’s one of those go-to dishes that feels fancy but comes together in just 15 minutes; yes, really!
What makes spaghetti aglio e olio with shrimp so special is its perfect balance of bold flavors and simplicity. You get that classic garlicky olive oil base, just like the traditional Italian version, but the addition of juicy, pan-seared shrimp takes it to a whole new level. Every bite is light, flavorful, and totally satisfying.
This dish has honestly rescued me more times than I can count. Whether it's unexpected guests showing up or one of those nights where dinner needs to happen fast (but still feel special), spaghetti aglio e olio with shrimp never lets me down. It’s the kind of recipe that looks like you put in major effort; when really, you just worked smarter, not harder.
If you’re looking for a delicious, no-fuss dinner idea that delivers big on flavor and elegance, spaghetti aglio e olio with shrimp is exactly what you need.
Why This Spaghetti Aglio e Olio with Shrimp Recipe Just Works
Let’s talk about a dish that’s stood the test of time; spaghetti aglio e olio (pronounced "AH-lyoh eh OH-lyoh"). This Italian classic has been cherished for generations thanks to its simplicity: garlic, olive oil, and perfectly cooked pasta. That’s it; no fuss, just bold, honest flavor.
Now, when you add shrimp into the mix, something magical happens. Suddenly, this humble dish becomes spaghetti aglio e olio with shrimp; a meal that feels elevated without being over-the-top. The shrimp adds a hit of protein and a touch of luxury, pairing beautifully with the garlicky olive oil base. And the best part? It’s still incredibly light; no heavy sauces in sight, just fresh ingredients doing what they do best.
This recipe is one of my personal favorites because:
- It uses just a few simple ingredients you probably already have in your pantry
- It takes only 15 minutes to make, start to finish
- The method builds deep, rich flavor with barely any effort
- It’s versatile enough for a quick weeknight dinner or to impress guests on a special evening
Whether you're cooking for yourself or feeding a table full of friends, spaghetti aglio e olio with shrimp delivers every time. It's that dependable, delicious dinner that never goes out of style.
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Ingredients
For the Pasta:
- Spaghetti
- Extra virgin olive oil
- Garlic cloves, thinly sliced (not minced - slices create better texture and flavor)
- Red pepper flakes (adjust to your heat preference)
- Fresh parsley, chopped
- Salt to taste
- Pasta cooking water (reserved)
For the Shrimp:
- Medium shrimp, peeled and deveined
- Olive oil
- Garlic cloves, minced
- Salt and pepper to taste
- Optional: Lemon zest
See recipe card for quantities.
Why Each Ingredient Matters in Spaghetti Aglio e Olio with Shrimp
Every ingredient in spaghetti aglio e olio with shrimp has a role to play; and when you’re working with a short ingredient list, quality and technique make all the difference. Here’s why each element matters:
- Spaghetti: The long, slender strands are perfect for catching that garlicky olive oil. Use a high-quality brand; when pasta is the base, it’s worth it!
- Extra virgin olive oil: This is the heart of the dish. Choose the best you can; it should taste fresh, smooth, and peppery. Since it’s the main sauce, you’ll really notice the difference.
- Garlic: Slicing instead of mincing allows for more even cooking and prevents that bitter, burnt garlic flavor. You want golden, not brown.
- Red pepper flakes: A small pinch adds just the right amount of warmth. It doesn’t overpower; it simply wakes up your taste buds.
- Fresh parsley: It adds color, freshness, and a bright herbal note that lightens up the richness of the oil and shrimp.
- Reserved pasta water: A splash of this starchy water creates a silky sauce that clings to every strand, making your spaghetti aglio e olio with shrimp restaurant-worthy.
- Shrimp: Medium-sized shrimp are ideal; they cook fast, stay juicy, and add that perfect bite of protein to round out the dish.
Instructions
Prep & Cook Pasta
- Bring heavily salted water to a boil and cook spaghetti until al dente (8-10 minutes).
- Meanwhile, slice garlic, chop parsley, and ensure shrimp are peeled and deveined.
- Before draining pasta, reserve ½ cup of starchy cooking water.
- Drain pasta without rinsing to preserve the starch that helps sauce adhere.
Cook the Shrimp
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook minced garlic for 30 seconds until fragrant (not brown).
- Add shrimp and cook 2 minutes per side until just pink and opaque.
- Remove shrimp from pan and set aside.
Make Garlic Oil Sauce
- In the same skillet, add remaining olive oil and reduce heat to medium-low.
- Add sliced garlic and red pepper flakes, cooking gently for 2-3 minutes until garlic turns golden.
- Add drained pasta to the skillet and toss to coat with garlic oil.
- Pour in 2 tablespoons reserved pasta water, tossing to create a silky coating.
Combine & Serve
- Return cooked shrimp to the pan and toss everything together.
- Add most of the chopped parsley and season with salt to taste.
- Transfer to warm plates and garnish with remaining parsley and optional lemon zest.
- Serve immediately while hot for the best flavor and texture.
- Step 1: Prep & Cook Pasta
Boil pasta and prep your ingredients while it cooks.
- Step 2: Cook the Shrimp
Sauté shrimp with garlic just until pink and tender.
- Step 3: Make Garlic Oil Sauce
Slow-infuse garlic and pepper flakes in olive oil.
- Step 4: Combine & Serve
Toss everything together and serve immediately while hot.
Expert Tips for Outstanding Spaghetti Aglio e Olio with Shrimp
Getting the Timing Right
- Cook pasta to true al dente: It should have a slight firmness when you bite into it. It will continue cooking slightly when tossed with the hot oil.
- Don't overcook the shrimp: They turn rubbery when overdone. Remove them from heat when they're just pink.
Flavor Enhancement
- Toast the garlic properly: The key is golden, not brown. This creates a nutty flavor without bitterness.
- Season at every step: Season both the pasta water and the shrimp for layers of flavor.
Common Mistakes to Avoid
- Using low-quality olive oil: Since it's a primary flavor, using good olive oil makes a huge difference.
- Burning the garlic: This creates bitterness that will ruin the entire dish.
- Not reserving pasta water: The starchy water is essential for creating the perfect sauce consistency.
- Rinsing the pasta: This removes the starch that helps the sauce cling to each strand.
Substitutions and Easy Twists
One of the reasons I love spaghetti aglio e olio with shrimp is how adaptable it is. You can tweak it to fit what you’ve got in the pantry; or who you’re feeding; for a stress-free dinner.
- Pasta: Swap in linguine, fettuccine, or bucatini if that’s what you have on hand. Any long noodle works beautifully.
- Gluten-free option: Just use your favorite gluten-free spaghetti; this dish is naturally light and gluten-free friendly.
- Protein alternatives: Try sliced chicken, tender scallops, or keep it vegetarian with sautéed mushrooms or roasted chickpeas.
- Herbs: Out of parsley? Fresh basil adds a sweet twist, or cilantro brings a slightly bolder, earthy flavor.
- Spice level: Skip the red pepper flakes for a kid-friendly version, or add a bit more for a spicy kick that really sings.
With a few swaps and some pantry creativity, spaghetti aglio e olio with shrimp becomes your anytime, any-style pasta hero.
Easy Variations to Switch Up
Easy Variations to Switch Up Your Spaghetti Aglio e Olio with Shrimp
One of the things I love most about spaghetti aglio e olio with shrimp is how easy it is to customize. Whether you're in the mood for something spicy, bright, or loaded with veggies, these simple variations keep things fresh and exciting; without adding much time or fuss.
Spicy Spaghetti Aglio e Olio with Shrimp
Turn up the heat by doubling the red pepper flakes and adding a finely chopped fresh chili (like a Fresno or Thai red chili). Perfect for spice lovers who want their pasta to pack a punch!
Lemon Garlic Shrimp Aglio e Olio
A splash of fresh lemon juice and a bit of zest adds brightness that’s especially refreshing in warmer months. It’s a simple twist that brings out the garlic and shrimp beautifully.
Seafood Aglio e Olio
Want to take your spaghetti aglio e olio with shrimp to the next level? Add a mix of scallops, clams, or mussels for a truly impressive seafood pasta that’s still quick enough for a weeknight.
Shrimp and Vegetable Aglio e Olio
Stir in sautéed cherry tomatoes, spinach, or asparagus just before serving for added color, texture, and a little nutritional boost. It’s a great way to make your dinner feel a bit more wholesome.
Dietary Modifications
This recipe is naturally adaptable for different dietary needs; another reason it’s such a reliable favorite in my kitchen!
- Gluten-Free? No problem. Just swap in your favorite gluten-free spaghetti. The sauce and shrimp are naturally gluten-free, so no other changes needed.
- Pescatarian-Friendly: You’re good to go! Spaghetti aglio e olio with shrimp is already a perfect fit for pescatarian diets.
- Dairy-Free: Unlike many creamy pasta recipes, this one is naturally dairy-free; rich in flavor, but without a drop of cream or cheese.
Whether you're keeping things classic or trying a new spin, spaghetti aglio e olio with shrimp is the kind of adaptable recipe that never gets old. link)
Equipment
Essential Tools
- Large pasta pot: Allows pasta enough room to move freely while cooking.
- Colander: For draining pasta quickly.
- Large skillet: A 12-inch skillet gives enough space to toss everything together.
- Tongs: Perfect for grabbing and tossing pasta without breaking the strands.
Budget-Friendly Alternatives
- If you don't have a dedicated pasta pot, any large pot will work.
- A heat-resistant measuring cup can replace tongs to reserve pasta water.
Storage & Meal Prep Tips
Fridge Storage
This dish is best eaten fresh, but leftovers can be stored in an airtight container for up to 2 days in the refrigerator. The flavor will remain good, though the texture may change slightly.
Reheating Instructions
Gently reheat in a skillet with a splash of water or olive oil over medium-low heat. Avoid microwave reheating if possible, as it can make the shrimp tough.
Make-Ahead Options
- Clean and devein shrimp up to 24 hours ahead.
- Slice garlic and chop parsley up to 8 hours ahead.
- For meal prep, consider keeping components separate until serving day.
Nonna’s Secret to Irresistible Flavor
When I was a kid, I’d sit at the edge of my grandmother’s tiny kitchen table, watching her make spaghetti aglio e olio with shrimp like it was a sacred ritual. She never rushed. “The secret,” she’d whisper, “is in the oil.” Before anything else went into the pan, she’d gently warm garlic in extra virgin olive oil; never letting it sizzle, just barely bubbling; for at least five minutes. The whole kitchen would fill with the kind of aroma that made you hungry before the pasta even hit the water.
She swore by this slow infusion. No shortcuts, no turning up the heat to speed things along. That fragrant oil, rich with mellow garlic, is what made her spaghetti aglio e olio with shrimp so unforgettable. To this day, I still follow her lead; and it turns a simple dinner into something truly special.
FAQ
Can I put shrimp in aglio olio?
Absolutely! Shrimp is a delicious and popular addition to traditional aglio e olio. It adds a boost of protein and pairs perfectly with the garlicky olive oil base. Spaghetti aglio e olio with shrimp is a flavorful twist that feels special but is still quick and easy to make.
What goes well with pasta aglio e olio?
Pasta aglio e olio pairs wonderfully with light sides like a green salad, garlic bread, or roasted vegetables. A crisp white wine like Pinot Grigio also complements the garlicky, olive oil flavors beautifully. If you're serving spaghetti aglio e olio with shrimp, lemon wedges and fresh parsley are great finishing touches.
What pasta is best for seafood?
Long pastas like spaghetti, linguine, or fettuccine work best with seafood because they hold sauces well and allow for an even mix of flavors. That’s why spaghetti aglio e olio with shrimp is such a classic—each strand gets coated in the garlic oil while the shrimp nestle in perfectly.
What is the meaning of spaghetti aglio e olio?
“Spaghetti aglio e olio” translates from Italian to “spaghetti with garlic and oil.” It’s a traditional Neapolitan dish made with just a few pantry staples—spaghetti, garlic, olive oil, and often a pinch of red pepper flakes. The simplicity of the ingredients lets each flavor shine through.
Simple Ingredients, Unforgettable Flavor
There’s something truly special about taking humble pantry staples and turning them into a dish that feels indulgent. Spaghetti aglio e olio with shrimp is proof that you don’t need fancy techniques or hard-to-find ingredients to create a dinner that feels like it came straight from your favorite restaurant.
So next time you're reaching for the takeout menu, try this instead. In the time it would take for delivery to arrive, you’ll have a flavorful, satisfying pasta on the table; fresh, hot, and guaranteed to impress anyone lucky enough to dig in. And if you’re craving more comforting meals that are just as easy and delicious, don’t miss my Smoked Mac and Cheese Recipe or the refreshing Chicken Caesar Pasta Salad Recipe – ready in just 30 minutes!
Give this spaghetti aglio e olio with shrimp a try tonight; and if you put your own spin on it, I’d love to hear about it in the comments!
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Pairing
These are my favorite dishes to serve with this spaghetti aglio e olio with shrimp recipe:
Spaghetti Aglio e Olio with Shrimp Recipe
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet
- 1 Tongs
- 1 Measuring cup
- 1 Cutting board
- 1 Knife
Ingredients
- 8 oz spaghetti or your preferred long pasta
- 4 tablespoon extra virgin olive oil best quality you can afford
- 6–8 cloves garlic thinly sliced not minced
- ½ teaspoon red pepper flakes adjust to taste
- ¼ cup fresh parsley chopped
- ½ cup pasta cooking water reserved
- 1 lb shrimp medium-sized,, peeled and deveined
- 1 tablespoon olive oil for cooking shrimp
- 2 cloves garlic minced
- salt & pepper to taste
- 1 tablespoon lemon zest optional for garnish
Instructions
- Boil pasta in salted water until al dente. Reserve ½ cup of water before draining.
- While pasta cooks, prep garlic, parsley, and shrimp.
- In a large skillet, heat olive oil and cook garlic until fragrant. Add shrimp and cook until pink. Remove and set aside.
- Lower heat, add more olive oil, sliced garlic, and red pepper flakes. Let infuse until golden.
- Add pasta to skillet, toss with infused oil, and stir in pasta water to coat.
- Return shrimp to pan, toss everything, season with salt, and garnish with parsley and lemon zest.
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