April 20, 2015


Shrimp Aglio e Olio
Do you feel the heat? The weather intensifies as the days go by. Dishes easily spoiled due to heat and to avoid this, I prefer not to cook tomato-based dishes during this maddening season! But what if you have a sudden craving for pasta? Here is a delicious seafood option!

Here’s a 30-minute meal, from preparation to serving, Shrimp Aglio e Olio:

Fresh Shrimps

Ingredients :

Pasta, cooked as per package instructions

16 – 20 pcs. White Shrimp

1 Whole White Onion, quartered

1 Clove Garlic, sliced horizontally

Olive Oil for sautéing

Iodized Salt & Ground black pepper, to taste

A Pinch of Thyme

Parmesan Cheese, grated

Cayenne Pepper, optional

Extra Olive Oil for cooked Pasta

Preparation Time : 10 minutes

Cooking Time : 10 minutes for Pasta, 10 minutes for Shrimp

White Shrimp
Sauté Shrimp until golden in hue

Procedure :

1)    Shrimp: separate the head from the body, shelled but tail intact. Opt to devein.

2)    Heat pan and pour Olive oil.

3)    Sauté white onions until transparent in color. Then add sliced garlic.
      4)    Once garlic has been slightly brown in hue, add the head of the shrimp. 
           Keep sautéing until cooked. 
5)   Once cooked (reddish/orange in color), add the remaining shrimp bodies. Add salt and pepper to taste. Keep sautéing for a few minutes but do not overcook.

6)    Just before you turn off the heat, add a pinch of the sweet-smelling thyme and a dash of cayenne for a little kick.
7)  On a platter, sprinkle some extra virgin olive oil to the cooked pasta then combine to the aromatic cooked shrimp.

8)   Sprinkle grated parmesan cheese and tosh.

9)    Serve while hot.

Shrimp Pasta Aglio e Olio

Tips :

There are wide varieties of long pasta noodles to choose from. I used Spaghetti, which was readily available in the pantry. My other favorites are Angel Hair and Linguine.

Freshly grated Parmesan cheese is more flavorful than store-bought grated cheese.

Cooking pasta as per package directions, whether to add salt, oil, etc but I turn off the heat with about half of the number of minutes stated in the package. Then allow the pasta to cook in the boiled water. This way, the pasta is not soggy. Once the pasta has turned white and fully cooked, drain and pour cold water to prevent from sticking. 

This Olive Oil pasta dish is an alternative to your usual Tomato-based noodle dish especially during summer, when cooked tomatoes are prone to spoilage.

Make enough serving for a single meal. Storing food for later during this hot weather will only spoil your food. We all want to save, but you are not saving money if you end up hospitalized due to food poisoning.

Monday Madness, when you go crazy about food!
I Love Shrimp and this Shrimp Pasta is definitely a part of my Monday Madness feature here at Eat To Your Heart’s Content! 

This humble Philippine food blog, Eat To Your Heart’s Content turned 4 years-old last January 2015! I may not have published numerous food articles over the last four years, but I am thankful for everyone who took time in checking this food blog, commenting, connecting, and for allowing me to share with you all my food adventures around the Philippines. I hope you continue to join me as I search for more deliriously delicious dining destinations and food discoveries. Thank you all!!!

Pie Rivera is a food columnist of Republic of 7107 Island Travel Magazine. For subscriptions to the magazine, you may email them at subscription@7107magazine.ph. 

Feel free to email me at eattoyourheartscontent@gmail.com - I love to hear from you.

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All photos in this site were captured by Pie Rivera unless otherwise stated.

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1 comment

  1. This looks so good! I wouldn't say no to a big bowl of steaming Shrimp Aglio e Olio Spaghetti! :-)