Spaghetti with Shrimp
This quick and easy pasta is a variation of the Italian classic Spaghetti Aglio e Olio— a personal favorite since my childhood. The addition of perfectly grilled shrimp elevates a homey dish to guest-worthy. Success lies in mastering two key techniques: gently coaxing maximum flavor from the garlic without burning it, and achieving tender, juicy shrimp that is not overcooked. My method of steeping the garlic takes more time to prevent burning while notching up the flavor. Feel free to skip this step and simply sauté the garlic in the oil for 4-5 minutes.
Spaghetti with Shrimp
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
1/2 teaspoon (2.5 milliliters) red pepper flakes
1/2 teaspoon (2.5 milliliters) coarse black pepper
1/2 cup (125 milliliters) quality olive oil
4-5 cloves garlic, peeled, finely minced (do not use a garlic press)
12 ounces (340 grams) medium-width spaghetti or linguini
1.5 pounds (680 grams) shrimp, preferably 16-20 count, peeled and deveined
1/2 fresh lemon
2 tablespoons (30 milliliters) Italian parsley, minced
Optional for serving: grated Parmesan cheese (Italians generally do not use cheese on fish dishes)
Directions
Place red pepper flakes and pepper in a small heavy-duty saucepan over medium heat and toast for 30 seconds. Add oil and garlic. Bring to just below a simmer, then turn off heat and let cool for 2-3 minutes or longer. Repeat this process twice, ensuring the garlic does not discolor. This step can be done up to 8 hours in advance.
Up to 3 hours in advance, arrange shrimp on metal skewers, place on pan, and brush lightly with olive oil. Keep covered and refrigerated until grill time. I use 2 skewers with larger shrimp to keep them flat and easy to turn.
Preheat an electric or charcoal grill to medium. Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions (about 9-12 minutes). While pasta cooks, grill shrimp for approximately 4 minutes, turning once. Avoid overcooking, as they will continue to cook slightly after being removed from heat. Gently reheat the oil.
Remove shrimp from skewers and place in a small bowl. Squeeze lemon juice over the shrimp and toss with about a tablespoon (15 milliliters) of oil. Drain pasta, return to the pot, and toss in the shrimp, oil, and parsley. Plate the dish. Serve cheese on the side for those who want some.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
