Go Back
–+ servings
Aglio Olio e Peperoncini
Print Recipe
5 from 1 vote

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
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: aglio olio pasta
Servings: 2 servings
Calories: 606kcal
Author: Erich Boenzli

Ingredients

  • 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
  • 2 tablespoons reserved pasta water
  • Parsley, chopped
  • Parmesan cheese, grated
  • Salt, to taste
US Customary - Metric

Instructions

  • Cook spaghetti in salted water until al dente.
    6 ounces spaghetti, Salt, to taste
  • Drain, save 2 Tablespoons pasta water.
    2 tablespoons reserved pasta water
  • Heat olive oil over medium heat in a pan and add shrimp.
    3 tablespoons extra virgin olive oil, 8 ounces raw shrimp, peeled & deveined
  • Cook shrimp for 3-4 minutes.
    8 ounces raw shrimp, peeled & deveined
  • Add hot pepper flakes and garlic for 2 minutes.
    1 teaspoon hot pepper flakes, 1 tablespoon garlic, finely minced
  • Add pasta water to the pan and bring to a boil, reduce for 2 minutes.
    2 tablespoons reserved pasta water
  • Add pasta to pan and toss in the sauce.
  • Add parsley and Parmesan.
    Parsley, chopped, Parmesan cheese, grated
  • Serve & enjoy!

Notes

Nutrition

Calories: 606kcal | Carbohydrates: 65g | Protein: 34g | Fat: 23g | Sodium: 158mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 102mg