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Lemon-Garlic Shrimp with Spaghetti

Lemon-Garlic Shrimp with Spaghetti

Spaghetti aglio e olio—just spaghetti, olive oil (olio), and garlic (aglio), is endlessly modifiable—and a perfect base for lemony shrimp.

By Rose HattabaughApril 4, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Spaghetti aglio e olio is a three-ingredient Italian classic starring extra-virgin olive oil (olio), garlic (aglio) and, of course, spaghetti. This version adds shrimp, incorporating pops of briny-sweet flavor. Toasting thinly sliced garlic in olive oil both infuses the oil, later used for cooking the shrimp, and creates a crispy garnish. We boil the spaghetti until just shy of al dente in minimal water, yielding an extra-starchy liquid ideal for making a silky sauce; the pasta finishes cooking directly in the mix so the noodles absorb the seasonings. To finish, lemon zest, juice and parsley are tossed in, imbuing each bite with fresh, bright notes.

Ingredients

  • Kosher salt and ground black pepper

  • 1

    pound spaghetti OR linguine

  • 4

    tablespoons extra-virgin olive oil, divided

  • 5

    medium garlic cloves, thinly sliced

  • 1

    pound extra-large shrimp (21/25 per pound), peeled (tails removed), deveined and patted dry

  • ½

    teaspoon red pepper flakes

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice

  • ½

    cup lightly packed fresh flat-leaf parsley OR basil OR chives, chopped

Step 1

In a large pot, bring 3 quarts water to a boil. Add 2 teaspoons salt and the pasta; cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot; set aside.

Step 2

Meanwhile, in a 12-inch skillet over medium, combine 2 tablespoons of the oil and the garlic; cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Remove from the heat and, using a slotted spoon, transfer the garlic to a small bowl. Return the skillet to medium and heat the oil until shimmering. Add the shrimp in an even layer and cook without stirring until browned on the bottom, 2 to 3 minutes.

Step 3

Scrape the shrimp and oil onto the pasta in the pot and add the remaining 2 tablespoons oil, half of the garlic, the pepper flakes, 1 teaspoon black pepper and ½ cup of the reserved cooking water. Cook over medium, tossing with tongs, until the pasta is al dente and the shrimp are cooked through, 3 to 4 minutes; add more reserved water as needed if the mixture looks dry.

Step 4

Off heat, toss in the lemon zest and juice and the parsley. Taste and season with salt and black pepper. Serve sprinkled with the remaining garlic.

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