This recipe is something that I whipped up on a random weekday night, but ended up being an absolute favorite of mine. I know you’re not supposed to mess with a classic, but I’m so glad that I did. My take on aglio olio is this Lemon Garlic Pasta. It’s just like aglio olio, but with a lemony, cheesy twist. I decided to top my pasta with cheesy breadcrumbs to add some texture, and also served it with some grilled shrimp, which is totally optional.
Aglio olio is actually one of the first recipes I learned to make, and it has always been a favorite pasta of mine. I absolutely adore the simplicity of the oil, garlic and pasta, but wanted to ramp up the flavors with some lemon, and of course cheese. The acidity of the lemon zest balances out the cheese, and also highlights the fragrant garlic. This is a recipe that you can make on those days you really don’t have anything to eat in the fridge, and it’s ready in 15 minutes!
The addition of grilled shrimp to the dish really rounds out the meal and add some protein to the dish, but I think this pasta would also go well with some grilled chicken. This pasta was so simple and good, I’ve made it for myself 3 times even after finalizing the recipe. It’s amazing how you can take a handful of simple ingredients and make such a flavorful, delicious dish!
If you like this recipe make sure to try out my recipe for Kimchi Cream Pasta!
Best Aglio Olio Recipe
Ingredients
- 1/2 lb Spaghetti
- 8 cloves Garlic Thinly sliced
- 2 tsp Crushed red chilli flakes
- 1/2 cup Olive oil divided
- 1/2 cup Panko
- 1 cup Grated parmesan
- 1/2 Lemon Zest
- Parsley
Instructions
- Heat 1/4 cup oil in a medium pan over medium heat. Add in your panko and toast for about 3-4 minutes until golden brown. Season with salt and pepper and toss with 1/4 cup parmesan cheese. Set aside
- Cook spaghetti until al dente, about 6-7 minutes. Reserve 1 cup pasta water and drain.
- Heat 1/4 cup oil in a medium pan over medium high heat. Add in your sliced garlic, and red chilli flakes and cook until garlic is fragrant and browned, about 2-3 minutes.
- Add in your cooked pasta and toss to coat. Add 1/4 cup pasta water and parmesan cheese. Toss to coat and add more pasta water as necessary. Add in lemon zest and toss.
- Serve topped with toasted bread crumbs, chopped parsley, and grilled shrimp.
