Shrimp & Pollack Roe Aglio e Olio Pasta
Shrimp & Pollack Roe Aglio e Olio Pasta
How to Make Shrimp and Pollack Roe Aglio e Olio Pasta
While Aglio e Olio is delicious, it can sometimes feel a bit rich. The savory pollack roe perfectly balances the pasta’s flavor and cuts through any richness, creating a harmonious dish.
Main Ingredients- Pasta 240g (serves 2)
- Shrimp meat 200g
Other Ingredients- Pure Olive Oil 60ml
- Whole Garlic 6 cloves (thinly sliced)
- Dried Red Pepper Flakes (Peperoncino) 5 pieces (adjust to taste)
- Pollack Roe (Myeongnan-jeot) 50g (seeds removed, roe only)
- Pasta Water 50ml
- Parsley Flakes 2 pinches (for garnish)
Seasoning (Shrimp Marinade)- Salt 1/4 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Black Pepper 1 pinch
For Boiling Pasta- Olive Oil 1/2 Tbsp
- Coarse Salt 1/2 Tbsp
- Olive Oil 1/2 Tbsp (for tossed pasta)
- Pure Olive Oil 60ml
- Whole Garlic 6 cloves (thinly sliced)
- Dried Red Pepper Flakes (Peperoncino) 5 pieces (adjust to taste)
- Pollack Roe (Myeongnan-jeot) 50g (seeds removed, roe only)
- Pasta Water 50ml
- Parsley Flakes 2 pinches (for garnish)
Seasoning (Shrimp Marinade)- Salt 1/4 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Black Pepper 1 pinch
For Boiling Pasta- Olive Oil 1/2 Tbsp
- Coarse Salt 1/2 Tbsp
- Olive Oil 1/2 Tbsp (for tossed pasta)
- Olive Oil 1/2 Tbsp
- Coarse Salt 1/2 Tbsp
- Olive Oil 1/2 Tbsp (for tossed pasta)
Cooking Instructions
Step 1
First, prepare the ingredients for the pasta. Measure out 60ml of pure olive oil. Thinly slice 6 cloves of whole garlic. Have 5 dried red pepper flakes (peperoncino) ready for a touch of heat, and 50g of pollack roe. For the pollack roe, carefully remove the outer skin and scoop out only the flavorful roe.
Step 2
Prepare 240g of pasta, which is typically enough for two servings. Feel free to adjust the amount based on your appetite.
Step 3
Pat the 200g of shrimp meat completely dry with paper towels. This step is crucial to prevent any fishy smell during cooking. In a bowl, combine the shrimp with 1/4 Tbsp salt, 1 Tbsp cooking wine (mirin), and a pinch of black pepper. Gently mix to coat the shrimp and let it marinate for 20 to 30 minutes. This will enhance the shrimp’s flavor significantly.
Step 4
Bring a large pot of water to a rolling boil. Add 1/2 Tbsp of olive oil and 1/2 Tbsp of coarse salt to the boiling water. Add the pasta and cook for approximately 8 minutes, or about 1 minute less than the package instructions, to achieve an al dente texture. Once cooked, drain the pasta thoroughly in a colander. Immediately toss the drained pasta with 1/2 Tbsp of olive oil to prevent it from sticking together.
Step 5
While the pasta is boiling, heat a frying pan over medium-low heat. Add 60ml of pure olive oil. Add the sliced garlic and peperoncino. Gently sauté the garlic until it turns a light golden brown and is fragrant, being careful not to burn it. This infuses the oil with a wonderful garlic aroma.
Step 6
Once the garlic is fragrant and lightly golden, add the marinated shrimp to the pan. Increase the heat to medium-high and sauté for 1 to 2 minutes, just until the shrimp turns pink and opaque. Avoid overcooking the shrimp, as it can become tough.
Step 7
Add the cooked pasta and the prepared pollack roe to the pan with the shrimp and garlic. Toss everything together gently. Pour in 50ml of the reserved pasta water. Continue to stir and cook over medium-high heat for about 1 minute, allowing the sauce to emulsify and coat the pasta. Break up the pollack roe as you stir to distribute it evenly throughout the dish.
Step 8
Transfer the finished Shrimp and Pollack Roe Aglio e Olio pasta to a serving plate. Sprinkle with 2 pinches of parsley flakes for a fresh garnish. Your delicious homemade pasta is ready to be enjoyed!
