TABELIA

AUTHENTIC RECIPE

Gamberi all'Aglio e OlioShrimp with Garlic and Olive Oil

Shrimp with Garlic and Olive Oil
Difficulty★☆☆☆☆ Prep15 min Cook8 min servings2

A Sicilian seafood appetizer of shrimp sautéed with garlic, chili and olive oil. Fresh ingredients and good olive oil are decisive. Its simple flavor could almost be considered a prototype for pasta preparations.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (2 servings)

  • Shell-on shrimpDeveined300 g
  • GarlicThinly sliced3 cloves
  • Dried chili1
  • Extra virgin olive oil50 ml
  • White wine60 ml
  • Flat-leaf parsleyFinely chopped5 sprigs
  • Salta little

Method

113 min

Prepare the shrimp and garlic

  • 1 Slit the shrimp along the back and remove the vein.
  • 2 Thinly slice the garlic.
  • 3 Finely chop the flat-leaf parsley.
21 min

Release the garlic and chili aromas

  • 1 Heat 50 ml olive oil in a frying pan over medium heat, add garlic and chili and cook until fragrant, 1 minute.
33 min

Sear both sides of the shrimp

  • 1 Add the shrimp and cook over high heat for 1–2 minutes on each side.
41 min

Reduce with wine and season

  • 1 Add white wine and cook off the alcohol for 30 seconds.
  • 2 Season with salt.
51 min

Finish with parsley and plate

  • 1 Scatter with flat-leaf parsley, plate and serve immediately.
A view of Palermo, Sicilia
Palermo, SiciliaA view of Italy Photo: Benjamín Núñez González · CC BY-SA 4.0 (resized; display cropped)

About this dish

Aglio, olio e peperoncino is famous as a pasta name, but the combination is also used throughout southern Italy for sautéing seafood. Sicilian fishers sautéed freshly landed shrimp with garlic and oil for breakfast or a light meal; this informality was the starting point of the seafood appetizer.

Cooking shrimp with their shells on leaves savory flavor in the shells, adding pleasure when eating. Cooking them peeled makes the heat more even and the dish easier to eat. Neither is the sole correct choice: choose according to the formality of the occasion and style of eating.

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