Name: Shrimp Spaghetti Aglio Olio
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz spaghetti; 1/4 cup extra virgin olive oil; 4 cloves garlic, finely minced; 1/2 tsp chili flakes (adjust to taste); 1 lb large shrimp or prawns, cleaned and deveined; 1/4 cup fresh parsley, chopped; 1/4 cup Parmesan cheese, grated (optional, for topping); Salt, to taste

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Shrimp Spaghetti Aglio Olio is my go-to pasta when I need something fast, flavorful, and satisfying. With just shrimp, olive oil, garlic, chili flakes, and parsley, I can have dinner ready in 20 minutes without sacrificing taste. The light yet rich sauce comes together simply by infusing olive oil with garlic and chili, then tossing it with perfectly cooked pasta and juicy shrimp.

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimum effort. It’s the kind of dish I can throw together after a busy day and still feel like I’m enjoying something special. The garlic-chili-infused olive oil coats the spaghetti beautifully, while the shrimp add a burst of protein and sweetness. It’s also incredibly versatile — I can swap shrimp for other seafood, keep it vegetarian, or even add bacon for a smoky twist. Plus, it tastes like something straight out of an Italian trattoria without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Olive oil
Garlic, finely minced
Chili flakes
Large shrimp or prawns, cleaned and deveined
Parsley, chopped
Parmesan, grated for topping
Salt to taste

Directions

I start by boiling spaghetti in salted water until al dente, reserving a little pasta water before draining.
While the pasta cooks, I heat olive oil in a pan and gently sauté garlic until fragrant.
I stir in the chili flakes and add shrimp, cooking them for 3–4 minutes until pink and just cooked through.
I pour in the reserved pasta water and let it bubble until slightly thickened into a glossy sauce.
The drained pasta goes into the pan, and I toss everything together with parsley and a sprinkle of Parmesan.
I serve it immediately while it’s still hot and fragrant.

Servings and timing

This recipe makes 4 portions. It takes about 5 minutes to prep and 20 minutes to cook, for a total of 25 minutes.

Variations

I sometimes swap shrimp for mussels, squid, or clams to make a seafood medley.
For a vegetarian version, I use sautéed mushrooms or roasted vegetables instead.
Adding crispy bacon or pancetta gives a smoky depth to the dish.
A handful of cherry tomatoes tossed in at the end adds a fresh, sweet balance.
I occasionally melt a couple of anchovy fillets in with the garlic for extra umami.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a pan with a splash of water or olive oil to loosen the sauce. I avoid microwaving for too long so the shrimp don’t turn rubbery.

FAQs

How do I keep the shrimp tender?

I cook them over medium-high heat for just a few minutes until they turn pink. Overcooking will make them tough.

Can I use frozen shrimp?

Yes, I just make sure they’re thawed completely and patted dry before cooking.

What type of pasta works best?

I prefer spaghetti, but linguine or fettuccine also work beautifully with the light sauce.

Is Parmesan essential in this dish?

It’s optional, but I always add it for extra richness and depth of flavor.

Can I make this less spicy?

Yes, I simply reduce or omit the chili flakes for a milder version.

Conclusion

This Shrimp Spaghetti Aglio Olio is proof that a handful of good ingredients can create something truly special. I love how quickly it comes together and how easily I can adapt it to suit my mood or what’s in my fridge. Whether I’m cooking for myself or friends, it never fails to impress and satisfy.