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Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)


Spicy Shrimp:

  • 2 pounds jumbo shrimp, peeled and deveined

  • 1 lemon, juiced

  • 1/4 cup flat leaf parsley (a couple of handfuls), chopped

  • 1 teaspoon crushed red pepper flakes

  • 4 cloves garlic, crushed and peeled

  • Coarse salt

  • 2 tablespoons extra virgin olive oil (EVOO)

Aglio Olio:

  • 1/4 cup extra virgin olive oil (EVOO)

  • 1 tin anchovy fillets (2 ounces)

  • 6-8 large cloves garlic, crushed and minced

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 cup flat leaf parsley (a couple of handfuls), finely chopped

  • Coarse salt

  • 1 pound spaghetti, cooked to al dente

  • Crusty bread, as an accompaniment


Combine all of the spicy shrimp ingredients and toss to coat shrimp evenly.

Heat a large, nonstick skillet over medium-high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Return pan to stove and reduce heat to medium-low. Add 1/4 cup EVOO, about four turns around the pan, in a light stream. Add anchovies, garlic and pepper flakes to EVOO. Break up anchovies with a wooden spoon until they melt away into the EVOO and garlic mixture.

Toss the spaghetti in the pan with parsley and the garlic oil. Next season with a little coarse salt, to your taste. Top each spaghetti serving with spicy shrimp and serve with crusty bread to soak up the garlic oil.