PUBLISHED 10/31/2019
Aglio e Olio translates to Garlic and Oil, and recipes like this are proof that sometimes less is more! It is Perfectly Imperfect in that the tasty variations are endless, so get your creative juices flowing and reinvent this simple dish again and again!!
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVINGS: 4
ingredients
- 1 lb Pasta (I used whole grain Rotini)*
- 1 lb Shrimp (deveined and shells removed)**
- 1-2 TBSP Blackening Spice***
- 1 TBSP Avocado Oil****
- 1 lb Asparagus (chopped into 1 in. pieces)
- 1/4 cup Olive Oil
- 5 Garlic Cloves
- 3 Anchovies (or 1 TBSP Anchovy Paste)
- Salt and Pepper to taste
- Shaved Pecorino Romano or Parmesan (optional)
- chopped Parsley (optional)
- Finishing Sea Salt (optional)
*When I can, I choose whole grain pastas over Semolina, but there is a mild difference in texture so use what you prefer. This dish is typically done with Spaghetti or other long noodles, however, use whatever you have one hand!
**I love Shrimp and Pasta, but Salmon, Chicken, Scallops, or even blackened Cauliflower or Brussel Spouts would be fantastic alternatives.
***Here is a link to the Spice Recipe I used: https://www.allrecipes.com/recipe/174668/blackened-seasoning-mix/
****Avocado Oil is the healthiest/best high heat cooking oil to use instead of Canola or Vegetable Oils. But, always use what you have at home.
instructions
- Bring a pot of water to boil for the Pasta. Heavily season water with salt once it boils and cook Pasta 1 minute less than directions. Drain.
- Toss the Shrimp in the Blackening Spice, Salt and Pepper, and coat completely and evenly.
- Heat a large pan over medium-high heat and add Avocado Oil once it is hot. Add Asparagus and stir to coat with Oil. Season with Salt and Pepper.
- Saute Asparagus for about 12 minutes, but add in Shrimp with 5 minutes left to cook.
- Pour 1/2 cup Pasta Water into pan and scrape up all bits from the bottom. Cook another 1-2 minutes and then set the Asparagus and Shrimp aside.
- In the same pan heat Olive Oil over medium-low heat. Add Garlic Cloves and Anchovies once the Oil is warm. Saute about 2 minutes while stirring to dissolve the Anchovies.
- Toss the Pasta into the Oil and Garlic and turn up the heat to medium-high. Cook for a few minutes while constantly tossing to coat the Pasta.
- Add the Asparagus and Shrimp back to the pan and stir until everything is completely mixed.
- Top with Pecorino, Parsley, and Sea Salt and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
