Shrimp Aglio e Olio with Enhanced Flavor
How to Make Shrimp Aglio e Olio Using Chicken Stock for Deeper Flavor
When you have plenty of garlic at home, the thought of making Aglio e Olio pasta naturally comes to mind! You can create a delicious Aglio e Olio without buying a separate sauce, just using ingredients you likely have. Today, I’ll share how to incorporate chicken stock, which many might find unfamiliar, to add a richer and more profound flavor! Let’s make a restaurant-quality pasta dish right in your own kitchen.
Ingredients- 10 pcs cocktail shrimp
- 1 tsp cooking wine (or mirin)
- Pinch of black pepper
- Generous amount of garlic (whole or sliced)
- 1 serving pasta (approx. 100g)
- 1-2 ladles pasta water (approx. 100-200ml)
- Generous amount of olive oil (approx. 4-5 Tbsp)
- 1 Tbsp coarse salt (for boiling pasta)
- 1/2 tsp chicken stock
- Pinch of dried parsley (for garnish)
Cooking Instructions
Step 1
First, bring a generous pot of water to a boil over high heat for cooking the pasta.
Step 2
Once the water reaches a rolling boil, add 1 tablespoon of coarse salt. Boiling the pasta in salted water not only seasons the pasta itself but also creates flavorful ‘pasta water’ that will be used later as part of the sauce. : )
Step 3
Now, let’s prepare the ingredients for our Aglio e Olio!
Step 4
Rinse the cocktail shrimp under running water. After draining them, mix with 1 teaspoon of cooking wine and a pinch of black pepper. Let it marinate briefly to remove any fishy odor and tenderize the shrimp.
Step 5
Garlic is the star of Aglio e Olio, so be generous! You can slice it thinly, or if the cloves are small, you can use them whole. Cooking whole garlic cloves results in a crispy exterior and a soft, flavorful interior, offering a delightful texture.
Step 6
When the pasta is almost done cooking, scoop out 1-2 ladles of the pasta water and set aside. This starchy water is crucial for achieving the perfect sauce consistency! After reserving the pasta water, drain the rest of the boiling water and set the cooked pasta aside.
Step 7
Heat a wide pan and add a generous amount of olive oil. The rich aroma of Aglio e Olio starts with good quality olive oil!
Step 8
Now, reduce the heat to medium-low. Add the prepared garlic to the pan and cook it gently. If the heat is too high, the garlic can burn. It’s important to maintain medium heat, even if it takes longer, to allow the garlic’s fragrance to infuse thoroughly into the oil.
Step 9
As the garlic starts to turn golden brown, add the marinated shrimp to the pan and cook them together. Stir-fry until the shrimp turn pink and are cooked through. : )
Step 10
Taste a piece of the cooked garlic or shrimp to check the flavor. At this point, the ingredients should already taste delicious and well-combined!
Step 11
Add the cooked pasta to the pan with the garlic and shrimp, and toss everything together. Quick tip: If you enjoy a bit of spice, now is the time to add crushed red pepper flakes (peperoncino) for a nice kick. Adjust the amount to your preference.
Step 12
Pour in 1-2 ladles of the reserved pasta water. If you prefer a saucier dish with more moisture, feel free to add a bit more pasta water. (About 1/2 ladle’s worth)
Step 13
Although the pasta water contains some salt, taste the sauce and use chicken stock to enhance the flavor if needed. Chicken stock will add a wonderful depth of savory taste.
Step 14
Now, add the secret ingredient for Aglio e Olio’s rich sauce: 1/2 teaspoon of chicken stock, and give it a good toss! Finally, taste a strand of pasta and adjust the seasoning with salt and pepper to your liking. ^^
