Snappy Shrimp, Spicy Hot Pepper Flakes, and Garlic Breath
Aglio olio e peperoncino. This one never gets old. I like to make this classic recipe from Naples, Italy, and variations of it, for years.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: aglio olio pasta
Servings: 2 servings
Calories: 606kcal
- 6 ounces spaghetti
- 8 ounces raw shrimp, peeled & deveined
- 3 tablespoons extra virgin olive oil
- 1 tablespoon garlic, finely minced
- 1 teaspoon hot pepper flakes
- Parsley, chopped
- Parmesan cheese, grated
- Salt, to taste
Cook spaghetti in salted water until al dente
Drain, save 2 tablespoon pasta water
Heat olive oil over medium heat in a pan and add shrimp
Cook shrimp for 3-4 minutes
Add hot pepper flakes and garlic for 2 minutes
Add pasta water to the pan and bring to a boil, reduce for 2 minutes
Add pasta to pan and toss in the sauce
Add parsley and Parmesan
Serve
Calories: 606kcal | Carbohydrates: 65g | Protein: 34g | Fat: 23g | Sodium: 158mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 101mg