Spaghetti Prawn Aglio Olio Gamberi Recipe By Chef Felix Chong
#spaghettiaglioolio #spaghettiagliooliogamberi #prawnaglioolio
Kicking off our professional series featuring chefs and hawkers sharing their recipes for their signature dishes, is Monti’s spearheading Chef Felix Chong showing us how he cooks his Spaghetti Aglio Olio Gamberi.
Start by butterflying 3 large tiger prawns and removing the veins. Keep the heads and shells intact whilst exposing the butterflied prawn meat at the center as seen in the video. Lightly season the prawns with a pinch of salt.
As Chef Felix uses his housemade pasta for his dishes, at home simply use boxed spaghetti and cook it up to 80 percent of the instructed time. Strain and set aside.
In a pan, flash fry the prawns in a generous amount of olive oil for about 30 seconds each side. Remove the prawns and set aside.
In the same pan, add 4 cloves of sliced garlic. Sauté until the garlic is almost golden brown and aromatic. Add 2 slices of chilli. Sauté for about a minute.
Add 2 tbsp of unsalted butter and the butter fizzle as it melts in the pan. Quickly add a few handfuls of finely chopped parsley and stir well. Season with salt until the sauce is salty enough like salt water.
Add 2 small ladles of stock or pasta water and shake the pan to let everything come together to form a butter sauce. Return the prawns to the pan and poach the prawns in the butter sauce for another 30 seconds each side. Remove prawns again.
Add the pasta and quickly use a pair of tongs to mix the spaghetti well with the sauce. If possible, toss to help the pasta absorb the sauce faster. Once the sauce has turned creamy and reduced, return the prawns for one last time to the pan.
Give one final toss to emulsify all the ingredients. Then twirl the pasta onto a plate. Place the prawns at the side and pour the garlic and butter sauce on top. Garnish with some micro greens or fresh parsley.
And that’s it, a beautifully cooked and plated aglio olio that will be ideal for the upcoming Valentine’s Day. As can be seen at the end of the video, the spaghetti is glossy, the strands are loose and not clumpy and there’s a creamy butter finish on each strand as well. That’s how good pasta should look like.
A special thanks to Chef Felix Chong for taking the time to collaborate on this video recipe and sharing his recipe and time.
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Music track “The Italian Kitchen” from Father album composed and performed by Ian Low.
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Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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The Easiest Shrimp Scampi Recipe You'll Ever Find
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Plump shrimp sautéed in a rich & buttery, bright & lemony, herb & garlicky white wine scampi sauce, and tossed with linguine pasta. In just 30 minutes!
Spaghetti Aglio e Olio Recipe
Spaghetti aglio e olio (Spaghetti with garlic and olive oil) - one of the most famous pasta dishes from the Italian cuisine. Super easy pasta recipe with garlic, chilli, parsley and parmesan and olive oil.
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Ingredients:
300g (10.5oz) spaghetti
4 garlic gloves
1 red chili pepper
1/4 bunch fresh parsley
1/3 cup extra virgin olive oil
Salt
Black pepper
Directions:
1. Slice garlic cloves, chili pepper and chop parsley.
2. Bring large pot of water to a boil. Add 1 tablespoon salt. Add the spaghetti and cook according to the directions on the package.
3. Meanwhile make the sauce: to a large, cold skillet add olive oil, slices garlic cloves and chili. Cook over medium-low heat, stirring frequently, until the garlic just begins to turn golden on the edges. don't overcook!
4. Set aside 1 cup of the pasta cooking water before you drain the pasta.
5. Add the drained pasta to the skillet, sprinkle with salt, freshly ground black pepper and stir. Add the cooking water and stir until combined. Turn the heat off, add the parsley and give a last stir.
6. Transfer to a plate and serve with parmesan.
Spaghetti Aglio e Olio #pasta #spaghetti #italianfood #asmr #reelsrecipe
Garlic Shrimp Spaghetti Recipe |Classic Aglio e Olio Recipe with Shrimp
Rebecca Brand shows how to make Garlic Shrimp Pasta with Olive Oil, Aglio e Olio with Shrimp the classic Italian way, with succulent shrimp in this recipe. Learn more about olive oil from the North American Olive Oil Association
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This recipe is easy, fast, and the Classic Italian Recipe for Aglio e Olio which is Garlic and Olive Oil Spaghetti Recipe with Garlic Shrimp on top. The cooking technique makes the shrimp soft, succulent, juicy, not overcooked, I show you how to cook this recipe fast and perfect easily with this video recipe.
#RebeccaBrand #AgilioeOlio #SpaghetiiRecipe
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FTC: The National Olive Oil Association sponsored this video. My opinions are honest, true and are mine.