Plump Shrimp & Anchovy Aglio e Olio Pasta
A Perfect Brunch at Home: Shrimp Aglio e Olio Pasta with Anchovy – Recommended for Home Cooking!
I absolutely love oil-based pasta! These plump, succulent shrimp are a hit with the whole family, and everyone enjoys this universally appealing dish. It’s a wonderfully satisfying meal that’s hard not to love!
Ingredients
- 10 Argentinian frozen shrimp
- 250g whole wheat pasta
- 5-6 cloves garlic
- 4 anchovy fillets
- 2/3 zucchini
Seasoning
- 5-6 Tbsp olive oil
- 1/2 Tbsp fish sauce (or soy sauce)
- 2 Tbsp plum extract (adjust sweetness to taste)
- 1/2 Tbsp cooking wine (like Mirin, for removing odor)
- 5-6 whole black peppercorns, freshly ground
- 1 tsp peperoncino (adjust to your spice preference)
- 5-6 Tbsp olive oil
- 1/2 Tbsp fish sauce (or soy sauce)
- 2 Tbsp plum extract (adjust sweetness to taste)
- 1/2 Tbsp cooking wine (like Mirin, for removing odor)
- 5-6 whole black peppercorns, freshly ground
- 1 tsp peperoncino (adjust to your spice preference)
Cooking Instructions
Step 1
First, thaw the frozen shrimp by soaking them in cold water. Prepare the zucchini by washing it and slicing it into thin julienne strips. Smash the whole garlic cloves with the side of your knife, then slice them thinly. Have your whole black peppercorns ready to be freshly ground.
Step 2
Bring a large pot of water to a boil. (Pro tip: Pre-boiling water in an electric kettle can save time!) Once boiling, add a generous pinch of sea salt and your whole wheat pasta. Cook the pasta until it’s about 80% done – slightly less than al dente, as it will finish cooking in the pan. This ensures it won’t get mushy later!
Step 3
Start making the sauce when the pasta is about halfway cooked. Add a generous amount of olive oil to a pan over medium-low heat. Add the sliced garlic and sauté gently until fragrant and lightly golden. Be careful not to burn it! Next, add the anchovy fillets and peperoncino, and stir-fry briefly. Controlling the heat is key here; alternate between medium and low heat to prevent burning.
Step 4
Reserve about a ladleful of the pasta cooking water (pasta water). Add the thawed shrimp and the partially cooked pasta directly to the pan with the garlic and anchovy mixture. Important tip: Adding the shrimp and pasta around the same time helps maintain the shrimp’s wonderfully plump texture!
Step 5
Once the pan is hot, quickly toss the shrimp in the shimmering olive oil. This quick sear locks in their juiciness. Immediately add the cooked pasta to the pan and toss everything together.
Step 6
In the same pan, or in a separate one if you prefer, quickly sauté the julienned zucchini until it’s slightly tender. Add 1/2 tsp of cooking wine (or a few drops of vinegar) and 1/2 Tbsp of fish sauce to the zucchini and season it lightly.
Step 7
Add the freshly ground black pepper to the pasta. The pungent aroma of the pepper beautifully complements the aglio e olio base.
Step 8
Now, stir-fry everything together, ensuring the pasta, shrimp, and vegetables are well coated with the flavorful oil and sauce. Cook until the pasta reaches your desired tenderness. Keep tossing to allow all the flavors to meld perfectly. Once it looks and smells delicious, it’s ready! Serve immediately in a beautiful dish and enjoy your homemade masterpiece!
