Spaghetti Aglio e Olio

Featured: Oregon Pink Shrimp

Chef Caren Braby, adapted from a recipe by Oregon commercial fisherman Brad Pettinger


Serves 4-6

  • 16 ounces Spaghetti
  • 1 pound Oregon pink shrimp (drained, not washed)
  • 8-10 garlic cloves, thinly sliced crosswise
  • ¾ cup extra virgin olive oil
  • ¾ cup pecorino romano cheese, finely grated
  • ½ tsp red pepper flakes
  • ½ cup fresh Italian parsley, chopped 
  • 2 Tbsp fresh basil, chopped
  • Salt, to taste and for pasta water
  • Pepper to taste


  • Bring pot of water to boil, add salt, then the spaghetti.
  • At the same time, heat the olive oil in a saucepan, gently sautéing the sliced garlic and pepper flakes over a low heat (200-210 degrees).
  • After about 5 mins, add ¾ cup of the pasta water to the garlic oil, followed with about half of the parsley.
  • When the pasta is cooked al dente, drain the water and return the pasta into the pot.    
  • Pour the garlic and olive oil over the pasta, add the cheese, remaining parsley and basil while stirring gently, followed with the pink shrimp.  
  • Serve immediately.