Spaghetti Aglio e Olio with Shrimp

Name: Spaghetti Aglio e Olio with Shrimp
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: ¾ cup, extra-virgin olive oil; 2 pounds shell-on, jumbo shrimp (16 to 20 per pound), peeled, deveined, and cut into 1-inch pieces, shells reserved and chopped coarse; 4 quarts, water; 1 pound, spaghetti; 2 tablespoons plus 1 teaspoon, kosher salt, divided; 6 , garlic cloves, chopped fine; 1 teaspoon, red pepper flakes; 1 cup, fresh parsley, chopped fine; 1 tablespoon, lemon juice

55 comments

By Sasha Marx

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Fish & Seafood

Pasta

Infuse your oil (and weeknight dinner plans) with flavor.

SERVES4 to 6

WHY THIS RECIPE WORKS

This recipe is a mash-up of two classic and simple olive oil–centric dishes: Italian spaghetti aglio e olio (pasta with garlic, chiles, and olive oil) and Spanish gambas al ajillo (a tapa of shrimp quickly cooked in olive oil, also with gar...

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