Shrimp Aglio e Olio (Creamy Without Cream)
This Shrimp Aglio e Olio is a classic Italian pasta made rich without cream by emulsifying olive oil with starchy pasta water. Jumbo U12–15 shrimp are cooked briefly, removed to prevent overcooking, and gently finished in the sauce to keep them sweet and tender. Garlic is infused slowly in olive oil, chili adds gentle heat, and lemon zest and parsley brighten the finish. The result is a glossy, shrimp-forward pasta that is light, balanced, and deeply flavorful—driven by technique rather than excess ingredients.
Ingredients
- 500 g dry spaghetti
- 400 g shrimp U12–15 size (about 13 jumbo shrimp), peeled & deveined
- 5 tbsp extra-virgin olive oil
- 3 –4 garlic cloves thinly sliced
- ½ tsp chili flakes adjust to taste
- Fine sea salt light hand
- Fresh parsley finely chopped
- Zest of ½ lemon
- 2 cups reserved pasta water
Instructions
Cook the pasta
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente. Reserve 2 cups of pasta water, then drain.
Cook the shrimp and remove early
- Pat the shrimp dry and season lightly with salt. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the shrimp in a single layer and cook for 1–1½ minutes per side, just until opaque. Remove immediately to a plate, saving any juices.
Infuse the garlic oil
- In a wide pan, heat the remaining olive oil over low–medium heat. Add the garlic slices and cook gently for 60–90 seconds until fragrant and softened, without browning. Add the chili flakes and stir for 10–15 seconds.
Build the emulsion
- Add ½–¾ cup of hot pasta water to the pan. Swirl or shake the pan vigorously until the liquid turns cloudy and glossy, forming a light emulsion.
Add the pasta
- Add the drained spaghetti to the pan and toss firmly to coat. Add additional pasta water in small splashes until the sauce clings evenly and flows smoothly.
Finish the dish
- Turn off the heat. Return the shrimp and any collected juices to the pan and toss gently for 20–30 seconds, just to warm through. Add the parsley and lemon zest, taste, and adjust salt lightly.
Serve immediately
- Plate while glossy and hot. Do not add cheese.
Notes
- Use U12–15 shrimp for best texture; smaller shrimp overcook too quickly.
- Cook shrimp briefly and remove early—they finish gently in the sauce.
- Keep garlic pale and fragrant, never browned, to avoid bitterness.
- The sauce thickens through emulsification, not reduction—use pasta water and motion, not high heat.
- Add pasta water gradually to control gloss and consistency.
- Finish the dish off heat to preserve shrimp sweetness.
- Do not add cheese; it masks the delicate shrimp and lemon aroma.
- Serve immediately while the sauce is glossy and flowing.