Shrimp Aglio e Olio Pasta: A Flavorful Delight with Unique Pasta Shapes
Shrimp Aglio e Olio Pasta Recipe Using Two Types of Pasta
Looking for a pasta dish that’s a little out of the ordinary? Try this Aglio e Olio pasta, enhanced with plump shrimp and a charming combination of farfalle (bow-tie) and fusilli (spiral) pasta. This recipe elevates a classic by incorporating unique pasta shapes, adding a delightful texture and visual appeal. The generous amount of succulent shrimp ensures a satisfying bite in every forkful. Enjoy a restaurant-worthy meal right in your own kitchen with this simple yet deeply flavorful pasta. Let’s get cooking!
Ingredients- 1 handful Farfalle (bow-tie pasta)
- 1 handful Fusilli (spiral pasta)
- Pinch of salt (for boiling pasta)
- 4 Tbsp Olive oil
- 7 cloves Garlic
- 1 Dried red chili pepper
- 10 Shrimp, peeled and deveined
- Parmesan cheese, to taste
- Parsley flakes, for garnish
Cooking Instructions
Step 1
Fill a large pot with plenty of water and bring it to a rolling boil. Add a pinch of salt to the water – it should taste slightly salty. Now, add both the farfalle and fusilli pasta to the boiling water. Cook according to package directions, but aim for about 1-2 minutes less than the recommended time, typically around 7-8 minutes, depending on the pasta type and your preferred texture. Cook until ‘al dente’ (firm to the bite). Once cooked, drain the pasta using a colander and set aside.
Step 2
Peel the fresh garlic cloves and rinse them. Slice them thinly and evenly into ‘chiffonade’ (thin slices). This preparation will help the garlic infuse its aromatic flavor into the olive oil beautifully.
Step 3
Remove the stem from the dried red chili pepper. Finely chop it or crush it into small pieces. This adds a pleasant hint of spice to the dish. Feel free to adjust the amount based on your spice preference. Removing the seeds will make it less spicy.
Step 4
Heat a large skillet over medium-low heat. Add the 4 tablespoons of olive oil to the pan. Once the oil is warm, add the sliced garlic. Gently sauté the garlic, stirring occasionally, until it’s lightly golden and fragrant. Be careful not to burn the garlic, as this will make it bitter.
Step 5
When the garlic is fragrant and just starting to turn golden, add the chopped dried red chili pepper. Reduce the heat to low and continue to sauté for about 30 seconds to 1 minute, stirring constantly. This step allows the chili to release its subtle heat and aroma into the olive oil without burning.
Step 6
Add the peeled and deveined shrimp to the skillet. Increase the heat to medium and cook the shrimp, stirring frequently, until they turn pink and opaque. Shrimp cook quickly, so avoid overcooking them to maintain their tender, succulent texture.
Step 7
Once the shrimp are almost cooked through, add the drained farfalle and fusilli pasta to the skillet. Toss everything together gently using tongs or a spatula, ensuring the pasta is well coated with the garlic-infused olive oil, chili, and shrimp. If the mixture seems a bit dry, add a tablespoon or two of the reserved pasta water to create a light, emulsified sauce that clings to the pasta.
Step 8
Continue to toss the pasta and shrimp for another minute or so, allowing the flavors to meld together. Once everything is heated through and well combined, remove the skillet from the heat. Serve the pasta immediately. Garnish generously with grated Parmesan cheese and a sprinkle of parsley flakes for a fresh finish. Enjoy your delicious Shrimp Aglio e Olio!
