Succulent Shrimp Aglio e Olio Pasta
Succulent Shrimp Aglio e Olio Pasta
A Fancy Solo Meal: Shrimp Aglio e Olio for One
Mornings can be quite hectic, can’t they? After the family rushes out, the house is left with traces of a busy start, and often, our appetite dwindles with the rush. Today, I’m making a special meal for myself, a stylish ‘Shrimp Aglio e Olio’ pasta that’s perfect even for a solo dining experience. With simple ingredients, you can create a dish packed with flavor, making it an easy and satisfying choice for busy days.
Pasta Ingredients- Spaghetti for 1 serving
- 5 pre-cooked shrimp, peeled and deveined
- 1/4 onion
- 1/2 king oyster mushroom
- 1 head baby bok choy
Aglio e Olio Seasoning- 3 dried red chilies (peperoncino)
- Salt to taste
- Black pepper to taste
- Generous amount of olive oil
- 3 dried red chilies (peperoncino)
- Salt to taste
- Black pepper to taste
- Generous amount of olive oil
Cooking Instructions
Step 1
First, bring a generous pot of water to a boil. Add about 1/2 teaspoon of salt and 1 teaspoon of olive oil. Cook the spaghetti according to package directions, but for about 1 minute less than the suggested time, aiming for al dente (around 8 minutes). Drain the pasta, reserving about 1 cup of the pasta water, and set aside. It will finish cooking in the pan.
Step 2
While the pasta is cooking, prepare the other ingredients. If your shrimp are frozen, thaw them and rinse them under cold running water, then pat them dry. Thinly slice the onion. Slice the king oyster mushroom. Trim the base of the baby bok choy.
Step 3
Heat a large skillet over medium-low heat and add a generous amount of olive oil. Add thinly sliced garlic (feel free to add more if you love garlic!) and sauté gently until fragrant and lightly golden. Be careful not to burn the garlic. Once the garlic is fragrant, add the sliced onion and cook until it becomes translucent and soft.
Step 4
Add the sliced king oyster mushrooms to the skillet and sauté for a minute or two until they begin to soften. Then, add the pre-cooked shrimp and stir-fry until they are heated through and turn pink and slightly opaque.
Step 5
To add a touch of green and freshness, toss in the baby bok choy and stir-fry briefly until it’s just wilted but still slightly crisp. Now, add the drained spaghetti to the skillet. Pour in about 1/2 cup of the reserved pasta water. Toss everything together, allowing the pasta water to emulsify with the olive oil, creating a light sauce that coats the noodles.
Step 6
Season with salt to your preference. Crumble in the dried red chilies (peperoncino) – adjust the amount based on your desired spice level. Finish with a generous grind of black pepper. Give everything a final toss. Serve immediately in a bowl and drizzle with a little extra olive oil for a glossy finish. Your delicious Shrimp Aglio e Olio is ready to enjoy!
