Main ingredients 🥩
shrimpgarlicolive oilcheongyang chili pepperpasta noodleschicken stockparsley
Seungwoo Dad's Korean-style Gambas al Ajillo & Pasta
A Korean-style gambas loaded with plenty of garlic for a pungent kick, followed by an oil pasta course using the leftover garlic oil.
🙋 Recommended for
- ⭐ Those who prefer Korean-style Italian dishes with a deep garlic flavor.
- ⭐ Those who want to impress at home parties by serving both gambas and pasta in one course.
Ingredients needed 🛒2 servings
- 15 shrimp
- 10 cloves whole garlic
- 1 tbsp minced garlic
- 1.5 cups olive oil
- 2 cheongyang chili peppers (or peperoncino)
- 1 serving pasta noodles
- 1 tbsp chicken stock (for pasta)
- some parsley flakes
Recipe 🍳
- Thinly slice the whole garlic and chop the cheongyang chili peppers into small rings. Thaw the shrimp in the refrigerator and pat dry.
- Pour the olive oil generously into a pan. Add the sliced and minced garlic generously and cook over low heat for a long time to infuse the garlic flavor into the oil, until the garlic's moisture evaporates and it starts sizzling.
- Once the garlic aroma rises, add the cheongyang chili peppers, then the shrimp. Cook over medium-low heat for 1-2 minutes, flipping once, then sprinkle with parsley and enjoy the gambas first.
- After removing the shrimp, add 50 ml of water and 1 tbsp of chicken stock to the remaining garlic oil. Bring to a boil over high heat to emulsify the oil sauce.
- Add the pre-cooked pasta and quickly stir-fry until the sauce clings to the noodles, completing the second pasta dish.
- Generously add sliced and minced garlic to olive oil and simmer over low heat until aromatic.
- Add chili peppers and shrimp, cook until plump, and serve the gambas with baguette or similar.
- In the remaining oil, add chicken stock and a little pasta water, then stir-fry the pasta to finish aglio olio.
Cooking tips 💡
- Thawing shrimp in water draws out the natural saltiness, making them bland. To keep the shrimp's own salinity and achieve great flavor without salt, thaw them in the refrigerator.
- When stir-frying the pasta, add chicken stock and water (or pasta water) to help the oil and liquid emulsify smoothly, resulting in a delicious oil pasta that doesn't separate.