Shrimp Aglio e Olio Pasta
A Unique Aglio e Olio with Sweet Shrimp and Fragrant Korean Chives
Tender and succulent sweet shrimp paired with refreshing Korean chives create a delightful textural experience in this pasta. A subtle, lingering spiciness from the peperoncino adds a sophisticated touch to the finish. This dish is perfect for a special occasion or for elevating your everyday meal.
Main Ingredients
- 10 Sweet Shrimp (or small shrimp)
- 30g Korean Chives (Chamnamul)
- 10 Sun-dried Cherry Tomatoes
- 1 Tbsp Olive Oil
- 2 cloves Garlic
- 1 Peperoncino (dried chili)
- 1/5 tsp Whole Black Peppercorns
- 1 pinch Salt
- 100g Linguine
- 70ml Dry White Wine
- Grated Grana Padano Cheese, to serve
Broth Ingredients
- 1/4 Onion
- 1/4 Carrot
- A small piece of Celery
- 750ml Water
- 1/4 Onion
- 1/4 Carrot
- A small piece of Celery
- 750ml Water
Cooking Instructions
Step 1
Carefully separate the heads from the bodies of the sweet shrimp. Trim the Korean chives and cut them into approximately 3cm lengths.
Step 2
To remove any potential gaminess and enhance flavor, soak the shrimp heads in 70ml of dry white wine for 2-3 minutes. Discard the wine afterwards, keeping only the shrimp heads.
Step 3
Using the back of a ladle, gently crush the shrimp heads. This helps to release their rich flavor into the broth.
Step 4
In a pot, combine the broth ingredients (onion, carrot, celery) with 750ml of water. Bring to a simmer over medium heat, uncovered, and cook for about 20 minutes to extract the vegetable flavors.
Step 5
Strain the broth through a fine-mesh sieve, discarding the solids. You should have approximately 200ml of a clear, flavorful broth. This broth is key to the pasta’s depth.
Step 6
Heat 1/2 Tbsp of olive oil in a preheated frying pan over medium heat. Add the minced garlic and sun-dried cherry tomatoes, and sauté for about 1 minute until fragrant.
Step 7
Pour in the prepared broth and add the prepared sweet shrimp to the pan. Cook for about 4 minutes, allowing the shrimp to cook through and their flavor to meld with the broth.
Step 8
Now, add the chopped Korean chives to the pan and sauté for another 2 minutes. The chives will soften slightly while retaining their fresh flavor.
Step 9
Add the cooked linguine, coarsely crushed black peppercorns, salt, and crumbled peperoncino to the pan. Toss everything together for 1-2 minutes until well combined. If the pasta seems too dry, add a splash of pasta water to loosen it.
Step 10
Tip: For the best texture, cook your pasta just before you intend to toss it with the sauce. Use it immediately after draining.
Step 11
Drizzle with the remaining 1/2 Tbsp of olive oil and generously sprinkle with grated Grana Padano cheese. Your delicious Sweet Shrimp Aglio e Olio is ready to serve!
