Charred Shrimp Aglio e Olio with Red Pepper Flakes
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 12 ouncespaghetti
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ⅓ cupolive oil
- 1 pinchsalt
- 1 pinchblack pepper
- 1lemon
- ·parsley
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop a small handful of fresh parsley.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 8–10 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
- 03
Pat shrimp dry with paper towels. Increase heat to high and add shrimp to the skillet in a single layer. Cook undisturbed for 2 minutes until the undersides are deeply browned, then flip and cook 1 minute more until just cooked through. Season with salt and black pepper.
- 04
Add cooked spaghetti directly to the skillet with the shrimp. Drizzle in remaining 1/4 cup olive oil and toss to coat, adding pasta water 1/4 cup at a time until the sauce is silky (you may not need all of it). Finish with fresh lemon juice.
- 05
Divide into bowls and top with chopped fresh parsley. Serve immediately.
Spice Tips
The red pepper flakes provide a steady warmth here. For deeper heat, add a pinch of cayenne pepper along with the garlic. For smokiness, try a small pinch of smoked paprika in step 2. A tiny amount of fresh chili (bird's eye, Thai, or serrano) minced and added with the garlic will deliver more assertive kick.
The shrimp cook fast, so have everything prepped and ready to go. If you prefer less heat, reduce the red pepper flakes to 1/4 teaspoon; if you want more punch, add up to 1 teaspoon total.