Crevettes à l'ail et à l'huile
A delicious shrimp aglio e olio recipe perfect for Canadian home cooks. Ready in 22 minutes.
Préparation
10 min
Cuisson
12 min
Portions
4
Calories
420
Ingrédients
- 400 g pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can diced tomatoes
- Salt, pepper, and fresh herbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare Ingredients
Gather and prep all ingredients. Bring a large pot of salted water to a rolling boil.
- 2
Cook the Pasta
Cook pasta according to package directions minus 1 minute for al dente. Reserve 1 cup pasta water before draining.
- 3
Build the Sauce
In a large skillet over medium heat, prepare the sauce base with aromatics and main flavouring ingredients.
- 4
Combine
Add drained pasta directly to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
- 5
Serve
Plate immediately, garnish with fresh herbs and grated cheese. Serve with crusty bread on the side.
Notes du chef
“I never add cheese to seafood pasta — it's a flavour clash that muddies both elements. Let the sea shine on its own.”
— Chef Luca Bianchi
Valeurs nutritives
420
cal
18g
Protéines
17g
Lipides
63g
Glucides
6g
Fibres
498mg
Sodium
Trucs et astuces
- •Reserve pasta water — it's the secret to a silky sauce.
- •Don't rinse pasta after cooking unless making a cold salad.
- •Finish cooking pasta in the sauce for 1-2 minutes to marry flavours.
Avis (3)
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already.
Restaurant quality at home. I followed the recipe exactly and it turned out amazing. The pasta water trick really makes the sauce come together.
Made this for a dinner party and everyone wanted the recipe. It's impressive enough for guests but easy enough for Tuesday night.
Chef Luca Bianchi
Chef principal et développeur de recettes
Red Seal Certified Chef
