Spaghetti Aglio e Olio with Shrimp

I’m not sure what everyone thought about the weather last week, but I was not a fan.  There’s no feasible way to cool down the main area of my apartment, so my options are to basically sit in my bedroom all day, sit in the living room and sweat it out, or get out of the house to somewhere more air-conditioned.  I’m sure you’re guessing I took the third option?  Nope.  I’m still helping out a friend by watching her little one during the day, and nap time, snack time, and lunch time seemed to be kind of off schedule so there was no good time to seek refuge.  Little one hung around the living room with nothing but a diaper on, and I hung around the living room envying that.  My roommate and I kept noticing it was cooler outside of the house than inside at one point, and our conversations consisted of little more than “If it wasn’t so humid, it’d be fine.”  Oh, the things we try to make ourselves believe.

Dinner thus consisted of salad one night (from the pizza place across the street- I’m not chopping vegetables under these conditions, dammit), pizza the next night (yeah, we’re on a first name basis with the employees over there at this point), and sandwiches the third night (have you guessed from where yet?).  I really needed a break from that, and I took advantage of the end of the heat wave to make spaghetti aglio e olio, which is a fancy way of saying I made spaghetti with garlic, olive oil, and chili pepper flakes.  It’s so easy to make that this was the second time I made it in a week.  On Sunday, pre- heat wave, I made it for dinner with some shrimp.  You can add chicken instead, or leave it at just spaghetti, olive oil and pepper flakes.  Whichever you choose, add a sprinkle of freshly grated cheese at the end for a fantastic but extremely simple dinner.

spaghetti aglio olio shrimp

Spaghetti Aglio e Olio with Shrimp


for the pasta:

  • 1 lb. spaghetti, cooked in salted water to al dente
  • 1/4 C. extra virgin olive oil
  • 8 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes

for the shrimp:

  • 1 lb. large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1 Tbsp. olive oil
  • salt and pepper to taste


To make the shrimp, combine the garlic, 1/2 tsp. red pepper flakes, olive oil, salt and pepper, and shrimp in a large bowl and toss to coat the shrimp evenly.

Heat a large skillet over medium-high heat, and cook the shrimp 3-4 minutes until pink and just firm.

Remove the shrimp to a plate and keep warm.

Return the skillet to the burner and reduce the heat to medium low.

Add the olive oil, garlic, and pepper flakes to the skillet.

Cook, stirring, for 1-2 minutes until garlic softens a little.

Add the spaghetti to the pan with the garlic and olive oil and toss to coat the pasta.

Top each serving of pasta with shrimp and serve hot.

Makes 4 servings.

Source: adapted from Rachel Ray


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