Pasta all’aglio e olio and prawns

Italian cuisine is an inexhaustible source of inspiration. I had the good idea to bring back a large recipe book from Sicily and I regularly consult it to vary my traditional Wednesday pasta dishes. My Italian being very mediocre, I usually just open it and take a recipe title more or less at random depending on the ingredients I know. Of course, the simpler the recipe, the better!

This is the case with this one. We can translate “aglio e olio” by garlic and oil and these are really the ingredients that make up the sauce of this pasta dish. The last ingredient is freshly cracked pepper.
Simpler is impossible. And that’s all I love about Italian food.

I chose to accompany this pretty dish with shrimp pasta, because they also like simplicity. Garlic and oil are quite suitable for them.
A delicious dish!

Pasta all’aglio e olio and prawns

400 g casarecce
3 cloves of garlic
5 tbsp olive oil
350g of jumbo shrimp tails (Escal)
1 sprig of rosemary
peppercorns (Malabar)

Heat a large pot of salted water for the pasta.
Cook the pasta al dente.

Chop the garlic.

While the pasta is cooking, pour 1 tablespoon of oil into a pan.
Add the rosemary and cook the shrimp (thawed) 2/3 minutes on each side.

In another skillet, pour the remaining oil and brown the garlic, without letting it burn.

As soon as the pasta is cooked, drain it roughly and add it to the pan with the garlic.
Mix and serve immediately with a good dose of pepper.

To finish: it is really essential to choose a good olive oil.

Freshly cracked peppercorns are not aggressive. Don’t hesitate to be generous.
Instead of pepper, it is possible to use chilli.

in pasta, I used casarecce, because it was the only pasta I had left. Spaghetti will be perfect.

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