There’s something truly magical about simple pasta dishes that taste luxurious. This pasta with shrimp, garlic and chili is one of my absolute favorites when I want something incredibly delicious, but that takes no more than 20 minutes from start to finish. It’s inspired by the classic Italian aglio e olio, but with juicy shrimp and just the right amount of chili kick.
The best thing about this recipe is that it’s so incredibly simple, yet tastes like you’ve spent hours in the kitchen. The secret lies in using pasta water to create a silky smooth sauce, and not skimping on the garlic. Trust me, it’s worth it! If you want more seafood on the menu, check out my creamy salmon pasta with spinach and lemon or the quick Asian fish soup.
If you serve this to guests, I promise they’ll think you’re a star chef. Perfect for Friday night dinner or when you want to impress without the stress.
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Ingredienser
- 400 g spaghetti or linguine
- 400 g shrimp, peeled
- 6-8 cloves garlic, thinly sliced
- 1-2 red chili, finely chopped (remove seeds for less heat)
- 1 dl good olive oil
- 1 tbsp butter
- Juice from 1 lemon
- 1 tbsp lemon zest, finely grated
- 1 bunch parsley, roughly chopped
- Salt and pepper
- Flaky sea salt for serving
Fremgangsmåte
Cook the pasta in salted water according to package directions. Important: Reserve 2 dl of the pasta water before draining – this makes the sauce extra creamy and silky smooth.
Heat the olive oil and butter in a large frying pan over medium heat. Add the garlic and chili, and let it sizzle gently for 2-3 minutes until the garlic starts to get a bit of color. Be careful not to let the garlic turn brown, as it will become bitter.
Turn up the heat to medium-high and add the shrimp. Cook them for 2-3 minutes until they turn pink and are heated through. Season with salt and pepper. Pour in the lemon juice and let it simmer for half a minute.
Add the freshly cooked pasta directly to the pan along with 1 dl of the pasta water. Stir well and let it cook over high heat for 1-2 minutes while stirring. The pasta water will emulsify with the oil and create a light, glossy sauce that coats every strand of pasta.
Add the lemon zest and most of the parsley. Stir well to combine. Taste and adjust with more salt, pepper or lemon if needed. If you need more sauce, add a bit more pasta water.
Serve immediately on warmed plates. Top with the remaining parsley and a bit of flaky salt. Fresh parmesan on the side is welcome, though it’s not traditional with seafood.
Notater
Feel free to use fresh shrimp if you can get them – it makes the dish even better! And don’t be afraid to use plenty of garlic, it’s the soul of this dish. If you want more vegetables, you can add some baby spinach toward the end.
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