Perfecting aglio e olio: A culinary twist for the classic dish
For some, it may seem excessive, but in my home, this pasta is a weekly affair. Whenever we have the opportunity to spend a quiet evening, just the two of us, we prepare aglio e olio with an added twist. We set the table with a cloth, light candles, and play some mood music. We've perfected this ritual.
Aglio e olio is perhaps the simplest Italian pasta recipe. Originating from Naples, it was initially linked with the less affluent neighbourhoods. However, the recipe proved to be so delicious that it swiftly moved from the so-called poverty cuisine to more prestigious surroundings. The sauce for spaghetti is traditionally made with just two ingredients: olive oil and garlic. Nowadays, Italians often add Parmesan and parsley. For me, the ultimate version includes shrimp and chilli pepper.
How to fry shrimp so they are firm?
As I mentioned, pasta with olive oil, garlic, and shrimp is a frequent dish at my place. Some time ago, we deliberated on what could make the shrimp even firmer and settled on white wine. It was a perfect choice. Just a bit was enough to enhance these delightful seafood to an even better texture.
Do not fry the shrimp for too long, and be cautious of too much heat. A medium burner and a few minutes are sufficient for perfection. If you're defrosting shrimp, remember to take them out of the freezer ahead of time. You can quickly defrost them by covering them with warm water, but if you let them thaw naturally to room temperature, they'll turn out much better.
Recipe for spaghetti aglio e olio with shrimp
Optionally, you can add cherry tomatoes. If you choose to do so, add them at the end so they are warm but don’t release juices.
Ingredients for a serving for 2 people:
- 200 grams of spaghetti,
- 3-4 tablespoons of olive oil,
- 3 cloves of garlic,
- a pinch of fresh chilli pepper,
- 20 shrimp sized 31-40,
- 50 millilitres of dry white wine,
- half a teaspoon of salt,
- 50 grams of Parmesan,
- optional parsley or chives.
Instructions:
- Cook the pasta al dente in salted water according to the package instructions.
- Heat the olive oil in a pan and lightly fry the garlic sliced into very thin pieces. Add chopped hot peppers, such as pepperoni or jalapeño. Be careful not to burn the garlic.
- Add the shrimp – if they're defrosted, dry them beforehand on a paper towel. Fry until golden, then add the wine.
- Wait until the wine evaporates, then add the cooked and drained pasta to the pan. Add a pinch of sea salt, and if needed, add more olive oil.
- Serve on plates, sprinkled with chopped parsley or chives, and grated Parmesan.
