Name: Spaghetti Aglio e Olio with Shrimp
Total time: PLACEHOLDER
Cuisine: ItalianEurope
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

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 garlic and chiles). Both dishes highlight the aroma-grabbing qualities of oil. Many of the grassy, fruity, nutty, cheesy, spicy, and funky aromas that we love dissolve much more readily in oil than in water. Infusing an oil with rich flavor helps carry these aromas throughout a dish.

For this recipe we up the ante on that oil infusion by first cooking the shrimp shells in the oil. Shrimp shells are rich in glutamates and free nucleotides (which add meaty depth), as well as volatile polyunsaturated fatty acids, which generate fresh, delicate flavors when cooked. To keep those flavorful volatile compounds in the dish (instead of swirling around the kitchen), we do the infusion over medium heat for just 10 minutes. The result is deep, roasted shrimp flavor and a rich orange hue. We add garlic and chiles to the oil before gently cooking the shrimp in it. All of that gets tossed with spaghetti, parsley, and a touch of lemon juice for a simple weeknight dinner that packs a ton of flavor with just a few ingredients.

Photography by Steve Klise

Food Styling by Marie Piraino

Instructions

Heat oil in Dutch oven over medium-high heat until shimmering. Add shrimp shells and reduce heat to medium. Cook, stirring occasionally, until shells turn deep orange and oil is rust-colored and aromatic, 8 to 10 minutes. Strain oil through fine-mesh strainer into medium bowl, pressing on shrimp shells with rubber spatula to extract as much oil as possible; discard shells. Wipe pot clean with paper towels. Set aside 2 tablespoons infused oil and return remaining oil to pot.

Bring water to boil in separate large pot over high heat. Add spaghetti and 2 tablespoons salt and cook, stirring frequently, for 30 seconds. Continue to cook until pasta is al dente, 6 to 7 minutes longer. Drain pasta, reserving ½ cup cooking water.

Meanwhile, add garlic, pepper flakes, and 1 teaspoon salt to Dutch oven and cook over low heat, stirring occasionally, until oil begins to gently foam and garlic turns pale golden, about 6 minutes. Add shrimp and season lightly with salt. Increase heat to medium and cook, stirring frequently, until shrimp begin to turn pink and opaque, 3 to 4 minutes. Add pasta and reserved cooking water and cook for 1 minute, stirring frequently to evenly coat pasta. Off heat, stir in parsley and lemon juice and season with salt to taste. Divide pasta among bowls and drizzle with reserved oil. Serve.