Aglio e olio with shrimp recipe; so easy you can make it with eyes closed!

Aglio e olio with shrimp recipe; so easy you can make it with eyes closed!

Aglio e olio safely landed inside my tummy! Nice feeling, I tell you!

Have you ever watched this movie “Ratatouille”? I bet you did. The 80’s children are always the biggest fan of Disney movie! (Eh, yeke?). Anyways, my main point is that movie taught me to believe that EVERYONE CAN COOK! When people say cooking is a talent, I probably would redefine it as persistence and interest make one a better cook. It means if you want to be good inside the kitchen, cook daily. I happen to cook daily as I have 2 little monsters who constantly starving! Let’s make it 3; 2 little monsters and 1 big monster. LOL.

I’ve just finished cooking for our sahur delivery project and while waiting for my husband’s return from the delivery, I just thought that I should share the recipe here inside the blog. I took the recipe from rasamalaysia.com .

Spaghetti Aglio e Olio

This is the simplest and the easiest spaghetti recipe to make. The name itself says aglio (garlic) and olio (oil). Basically, you top note flavor is the garlic oil. Okay, let’s go forward to the recipe.

Ingredient

  1. Spaghetti
  2. Water, for boiling
  3. Olive Oil
  4. Garlic, minced
  5. Medium-size shrimp, tail on
  6. Sausage, sliced
  7. Red pepper flakes
  8. Salt to taste
  9. Fresh parsley, roughly chopped
  10. Grated Pasta Cheese.
  11. Red capsicum, diced
  12. Tomato Cherry

Method

Bring a pot of water to boil. Cook the spaghetti according to the package instructions. Drain and set aside. Save some of the pasta water.

Heat a skillet on medium heat and add the olive oil. Add the garlic and saute for 30 seconds, add the shrimp, sliced sausage, chilli flakes, and salt. Cook the shrimp until both sides turn white, then add the spaghetti and water into the skillet. Stir to combine well.

Add the parsley and the red capsicum into the skillet, stir to distribute well. Turn off the heat and add the Parmesan cheese. Garnish with the tomato cherry and the remnant Parsley.

Dish out and serve immediately.

 

Enjoy!

 

 



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