Plump Shrimp Oil Pasta
Plump Shrimp Oil Pasta
Super Simple and Elegant Shrimp Oil Pasta Using Leftover Gambas al Ajillo
Did you make a generous batch of Gambas al Ajillo last weekend and have some left over? Don’t let that delicious infused oil and shrimp go to waste! Transform them into a wonderfully elegant shrimp oil pasta in a flash. The delightful texture of plump shrimp, the pungent garlic, and the fragrant olive oil create a heavenly combination. This pasta can be ready in under 20 minutes, including boiling the pasta, making it perfect for busy days. It’s a simple yet special dish that’s ideal for a home party.
Pasta Ingredients- 2 servings Spaghetti (approx. 200g)
- 1/2 Onion (thinly sliced)
- 1 King Oyster Mushroom (thinly sliced)
Key Ingredient: Gambas al Ajillo- 15 cloves Garlic (thinly sliced)
- 20 pcs Shrimp (peeled and deveined, patted dry)
- 3-4 Dried Red Chilies (like Peperoncino, broken)
- 1/2 cup Olive Oil (approx. 120ml)
- 15 cloves Garlic (thinly sliced)
- 20 pcs Shrimp (peeled and deveined, patted dry)
- 3-4 Dried Red Chilies (like Peperoncino, broken)
- 1/2 cup Olive Oil (approx. 120ml)
Cooking Instructions
Step 1
Before starting the pasta, the key to this recipe is using pre-made Gambas al Ajillo. If you don’t have any prepared, you’ll need to make it first with garlic, shrimp, chilies, and olive oil. (I’ll share a detailed recipe for Gambas al Ajillo in a separate post.)
Step 2
Fill a large pot with water, bring it to a boil, then add 1/2 tablespoon of salt and 1 tablespoon of olive oil. Add the spaghetti and cook for about 8 minutes, which is 1 minute less than the package instructions. Reserve about 1 cup of the pasta water before draining. (The starchy pasta water will help emulsify the sauce and bind it to the noodles.)
Step 3
While the pasta is cooking, heat a generous amount of olive oil in a pan over medium-low heat. Add the thinly sliced onions and sauté slowly until they become translucent and release their sweet aroma. Be careful not to burn them.
Step 4
Once the onions are nicely sautéed, add the sliced king oyster mushrooms to the pan and stir-fry with the onions until their moisture has evaporated and they are lightly golden.
Step 5
Lightly season the sautéed onions and mushrooms with salt. Be cautious not to over-salt at this stage, as the Gambas al Ajillo might already be seasoned. (It’s best to taste and adjust the seasoning later.)
Step 6
Add the drained spaghetti to the pan along with 2-3 tablespoons of the reserved pasta water. Toss everything together to coat the pasta evenly, adding more salt if needed to reach your desired taste.
Step 7
Finally, pour the prepared Gambas al Ajillo directly into the pan and toss everything vigorously until well combined (Shake, shake!). Drizzle a little extra olive oil to finish. Serve hot and enjoy!
