aglio e olio met gamba's

Spaghetti aglio e olio with shrimp

The Italians are masters at it, making an amazing dish with little ingredient. Just like this cacio e pepe. This dish is just a lot of garlic and oil, seasoned with chili flakes and served with Parmesan. I added shrimp because why not?!

spaghetti aglio e olio


For the shrimp I always advise to get raw and unpeeled. Bake them on high heat so they get a nice smokey flavour. Peel afterwards.

Spaghetti aglio e olio with shrimp

Spaghetti aglio e olio met gamba's
cooking time20 min
total cooking time20 min
servings: 2


  • 10 large shrimp, raw and unpeeled
  • sunflower oil
  • 150 grams spaghetti
  • 60 ml olive oil
  • 4 cloves garlic, chopped
  • 1 teaspoon chili flakes
  • 1 tablespoon fresh parsley, chopped
  • parmesan cheese
  • optional: lemon slice


  • Bring a pot of salted water to a boil and cook the spaghetti al dente.
  • Bake the shrimp in a bit of sunflower oil on high heat until pink an cooked. You can bake a lemon slice as well to serve with the spaghetti later. Remove from the pan and set aside.
  • Add the olive oil to the pan and bake the garlic and chili flakes on low heat. make sure the garlic doesn't burn.
  • Add the spaghetti to the pan and stir. Now also add the shrimp (you can add them peeled or unpeeled.Unpeeled looks prettier but is a hassle with eating) and the parsley with the pasta.
  • Serve with freshly grated Parmesan.

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