Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4 persons
Key Takeaways
- This quick Camarones al Ajillo Pasta recipe combines Spanish garlic shrimp with Italian pasta for a 20-minute weeknight dinner
- All ingredients are easily found at regular grocery stores – no specialty shops needed
- Can be made ahead and reheated perfectly without drying out the shrimp
- Works with any pasta shape you already have in your pantry
Introduction
Ever stood in your kitchen at 6 PM wondering what to make for dinner that’s both impressive and quick?
This Camarones al Ajillo Pasta recipe solves that problem. In just 20 minutes, you’ll create a restaurant-quality meal that combines Spanish-style garlic shrimp with perfectly cooked pasta.
The secret lies in the rich garlic-infused olive oil that coats every strand of pasta and juicy shrimp. Best of all, this recipe serves 4 people and uses ingredients you likely already have in your kitchen.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 28g |
| Carbohydrates | 52g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 420mg |
Values are approximate and may vary based on specific ingredients used.
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For cooking pasta |
| Large skillet or sauté pan | For cooking shrimp and sauce |
| Colander | For draining pasta |
| Sharp knife | For prep work |
| Cutting board | For prep work |
| Measuring cups and spoons | For measuring ingredients |
| Wooden spoon or tongs | For stirring and tossing pasta |
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Linguine or spaghetti | 1 pound (16 oz) | Main carbohydrate base |
| Large shrimp | 1½ pounds (about 30-36), peeled and deveined | Main protein |
| Olive oil | ⅓ cup | Base for sauce |
| Fresh garlic | 8 cloves, minced | Main flavor component |
| Red pepper flakes | ½ teaspoon (or to taste) | Heat element |
| Fresh lemon | 1, juiced and zested | Acidity and brightness |
| Fresh parsley | ¼ cup, chopped | Freshness and color |
| Salt | 1 teaspoon (plus more for pasta water) | Seasoning |
| Black pepper | ½ teaspoon, freshly ground | Seasoning |
| Dry white wine | ¼ cup (optional) | Depth of flavor |
| Unsalted butter | 2 tablespoons | Richness and sauce emulsification |
Ingredient Substitutions
- Pasta: Any pasta shape works – fettuccine, penne, or spaghetti are all excellent choices
- Shrimp: Frozen shrimp works great – just thaw completely and pat dry before cooking
- Wine: Can be replaced with chicken broth or additional ¼ cup pasta water
- Fresh garlic: In a pinch, use 1½ teaspoons garlic powder (but fresh is strongly recommended)
- Fresh parsley: Can substitute with 1 tablespoon dried parsley or fresh cilantro
- Red pepper flakes: Omit if serving to young children or those sensitive to spice
Step-by-Step Instructions
Preparation Phase (10 minutes)
- Prepare your workspace
- Fill a large pot with water (about ¾ full) and place on stove but don’t turn on yet
- Set out all ingredients on counter
- Measure all ingredients before beginning cooking process
- Prepare the shrimp
- If using frozen shrimp, ensure they’re completely thawed
- Pat shrimp dry with paper towels (this ensures proper browning)
- Remove tails if preferred (though leaving them on adds flavor to the sauce)
- Prepare the garlic and other ingredients
- Mince 8 cloves of garlic (about 3 tablespoons when minced)
- Chop ¼ cup fresh parsley
- Zest and juice one lemon, keeping separate
- Measure out red pepper flakes, salt, and pepper
Cooking Phase (10 minutes)
- Cook the pasta
- Add 1 tablespoon salt to pot of water and bring to a rolling boil
- Add 1 pound pasta and cook according to package directions until al dente (usually 8-10 minutes)
- Important: Reserve 1 cup of pasta water before draining
- Drain pasta in colander
- Start the sauce while pasta cooks
- Heat large skillet over medium heat
- Add ⅓ cup olive oil to the skillet
- When oil is shimmering (not smoking), add minced garlic and red pepper flakes
- Warning: Watch carefully and stir constantly for 60-90 seconds until fragrant but not brown
- If garlic starts to brown too quickly, lower heat immediately
- Cook the shrimp
- Increase heat to medium-high
- Add shrimp to the garlic oil in a single layer
- Season with ½ teaspoon salt and ¼ teaspoon black pepper
- Cook for 2 minutes on first side until pink and starting to curl
- Flip shrimp and cook 1-2 minutes on second side until opaque throughout
- Beginner tip: Properly cooked shrimp form a “C” shape; overcooked shrimp curl into an “O”
- Finish the sauce
- If using wine, add ¼ cup to the pan and let bubble for 30 seconds
- Add lemon juice and 2 tablespoons butter
- Stir until butter is melted and sauce is slightly thickened
- If sauce seems too thick, add ¼ cup of reserved pasta water
Final Assembly (3 minutes)
- Combine pasta and sauce
- Add drained pasta directly to the skillet with shrimp
- Use tongs to toss pasta until evenly coated with sauce
- If pasta seems dry, add more reserved pasta water, ¼ cup at a time
- Add most of the chopped parsley and lemon zest, tossing to combine
- Taste and adjust seasoning with salt and pepper if needed
- Serve immediately
- Transfer to serving platter or individual plates
- Garnish with remaining parsley and extra red pepper flakes if desired
- Serve with lemon wedges on the side
Troubleshooting
Problem: Shrimp are tough and rubbery
- Solution: You’ve overcooked them. Shrimp cook very quickly (2-3 minutes total). Next time, remove from heat as soon as they turn pink and opaque.
Problem: Garlic tastes burnt
- Solution: Heat was too high or garlic was cooked too long. Cook garlic just until fragrant, about 60 seconds, before adding shrimp.
Problem: Pasta is clumping together
- Solution: Either the pasta was rinsed (don’t rinse pasta) or it sat too long before adding to sauce. Toss pasta with a bit of olive oil if you need to hold it before adding to sauce.
Problem: Sauce is too thin/watery
- Solution: Let the sauce simmer for 1-2 minutes longer to reduce, or add less pasta water next time.
Problem: Sauce is too thick
- Solution: Add more reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Variations & Substitutions
Seafood Variations
- Mixed Seafood: Add 8 oz of bay scallops or 1 can of drained, chopped clams along with the shrimp
- Vegetarian Option: Replace shrimp with 1 pound of sliced mushrooms and 1 cup halved cherry tomatoes
Flavor Variations
- Creamy Version: Add ¼ cup heavy cream when adding the butter
- Spicy Variation: Double the red pepper flakes and add 1 diced jalapeño
- Herb Garden: Add 1 tablespoon each of fresh basil and oregano along with the parsley
Storage & Reheating
Storage Guidelines
- Refrigeration: Store leftovers in airtight container for up to 2 days
- Freezing: Not recommended as shrimp texture suffers when frozen after cooking
Reheating Instructions
- Stovetop Method (Preferred):
- Heat 1 tablespoon olive oil in skillet over medium-low heat
- Add leftover pasta and 2 tablespoons water or broth
- Cover and heat gently, stirring occasionally until warmed through (about 5 minutes)
- This prevents shrimp from overcooking and keeps pasta from drying out
- Microwave Method (Quick Option):
- Place portion in microwave-safe dish
- Add 1 tablespoon water and cover loosely
- Heat on 50% power for 1 minute, stir, then heat in 30-second intervals until warmed through
- Be careful not to overheat as this will toughen the shrimp
Safety Notes & Tips
Food Safety
- Always buy fresh shrimp from reputable sources
- Thaw frozen shrimp in refrigerator overnight, not on counter
- Shrimp should be cooked to an internal temperature of 145°F
- Discard any shrimp that have an ammonia smell before cooking
Cooking Tips
- Prep ahead: Chop garlic and parsley up to 24 hours in advance and refrigerate
- Timing is key: Have all ingredients measured and ready before turning on the stove
- Perfect pasta: Save your pasta water – the starchy water is essential for creating a silky sauce
- Shrimp sizing: Look for “large” or “extra large” shrimp (26/30 or 21/25 count per pound)
- Garlic shortcut: Use a microplane grater instead of knife for super-fine garlic that melts into the sauce
Enjoy your homemade Camarones al Ajillo Pasta – a dish that looks and tastes like it came from a high-end restaurant but took you just 20 minutes to make!
