Spaghetti Aglio e Olio with Shrimp (Midnight Spaghetti)
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Midnight Spaghetti is the definition of late-night food, delivering comforting flavors in an easy-to-make dish that’s ready in 20 minutes or less. I’m making this simple spaghetti with shrimp for an extra dose of protein that isn’t too heavy, but you can make it without!
Table of Contents
Midnight Spaghetti
Some dishes just work no matter the season, and pasta is one of them! It’s cozy enough for the colder months but easy to make on the stove when it’s too hot to turn on the oven.
Since I’m working on simple recipes that don’t need a ton of ingredients (or effort!), it’s the perfect time to introduce you to spaghetti aglio e olio with shrimp!
“Aglio e olio” means “garlic and oil” in Italian, a nod to the simple sauce used in this dish.
It’s also sometimes known as midnight spaghetti because it’s quick and easy to throw together at the end of a long restaurant shift… or maybe if you’re just up late and feel a rumbling in your stomach!
Don’t be fooled, though. This recipe comes together fast enough for lunch and is filling enough for a weeknight meal.
And with the addition of sautéed shrimp, it’s even fancy enough for a special occasion. Especially if you’ve got this gorgeous lemon cream cake waiting for dessert!
Ingredient Notes and Substitutions
- Spaghetti – The classic choice for this recipe, though linguine or bucatini will do the trick too. I’ve even used penne in a pinch!
- Olive Oil – I love the flavor of EVOO in this recipe, but regular olive oil or even avocado oil are fine substitutes.
- Shrimp – Use large or jumbo shrimp for a hearty bite. Be sure to peel and devein them first if using fresh, or simply buy them frozen and ready to use (after thawing).
- Fresh Garlic – We’re using just about a whole head of garlic! Thinly sliced garlic cloves melt into the sauce and infuse it with the best flavor… much less bitter than the jarred, minced stuff.
- Red Pepper Flakes – These infuse some heat into the oil, though you can adjust the amount to your preference. Just a few flakes will be noticeable, so start on the lower end if you’re sensitive.
- Fresh Herbs – Optional, but adds another layer of flavor to garlic spaghetti with shrimp.
Grab whichever are your favorite (or any hiding in your fridge!) from Italian classics such as parsley, thyme, oregano, basil, or rosemary. - Parmesan – Adds a creamy finish and helps bring the sauce together (along with reserved pasta water). Romano is the best swap, and I won’t judge if you measure either with your heart!
How to Make Spaghetti Aglio e Olio with Shrimp
Start by bringing a large pot of salted water to boil. While you wait on that, get everything else prepped, because once you start the pasta, this recipe moves quickly!
Add the spaghetti once the water is boiling, then heat oil in a skillet to cook the shrimp. Make sure to pat them dry first so they sear instead of steam.
Remove those once done and pour more oil in the pan. Add the garlic and red pepper flakes, stirring frequently until the garlic slices turn golden.
If you’re using fresh herbs, now’s the time to add them. Cook for just a minute or so until fragrant but not burnt.
Transfer the cooked pasta (not drained!) to the skillet along with some of the pasta water. I like to save extra in case I need it later… or for leftovers.
Once the strands are well coated in a thick sauce, toss the shrimp back in to get them warm again. Then, turn off the heat and stir in freshly grated cheese.
Serve your midnight spaghetti with a sprinkle of fresh parsley and dig in!!
Prep Ahead
- Slice garlic
- Peel and devein (and/or thaw) shrimp
- Chop herbs
- Grate cheese
Donna’s Pro Tips
- Slice garlic evenly: For best flavor and even cooking, slice garlic cloves into uniform ⅛-inch slices. Uneven slices can burn quickly (or stay crunchy!) and add a bitter flavor.
- Don’t walk away from the garlic: Garlic can go from golden to burnt in seconds. Stir constantly, and if it browns too quickly, pull the skillet off the heat to stop the cooking immediately.
- Use high-quality extra virgin olive oil: This is the foundation of your sauce, so the flavor really matters. A fruity or peppery olive oil will add depth.
- Salt the pasta water like the sea: It’s your only chance to season the pasta itself, and it enhances the whole dish.
- Don’t overcook the shrimp: Shrimp are perfectly cooked when they turn opaque and curl into a loose “C” shape. Tight curls mean they’re overcooked and rubbery.
- Reserve that pasta water! The starches in the water help bind the oil to the pasta for a silky, restaurant-style finish. Don’t skip it.
- Add herbs at the end: Fresh herbs lose flavor when overcooked. Stir them in during the last minute of cooking for a fresh pop of flavor.
- Finish with cheese off the heat: Parmesan or Romano will melt perfectly into the warm pasta. Adding it while the skillet is still on the burner may make it clump.
Serving Suggestions
Since midnight spaghetti is meant to be light and easy, go ahead and keep the sides light and easy too!
Toasted garlic bread or a herbed focaccia would be perfect along with a simple green salad tossed in a lemon vinaigrette. Even some steamed broccoli will do the trick.
And for the full Italian experience, finish off the meal with a couple of pignoli cookies… or maybe an affogato if you’re not actually making midnight spaghetti at midnight!
Storing and Reheating Leftovers
Garlic spaghetti with shrimp is best right after it’s been made, though leftovers will keep for up to 2 days in the fridge. I don’t recommend freezing this one as all the textures will get a bit funky once thawed.
Toss everything back in a skillet to reheat, keeping the stove on medium-low and stirring frequently. You may need to add a splash of water to get it silky again.
I save a little extra pasta water in the fridge for just this purpose!
If you’re in a rush, you can also microwave leftovers in 30-second bursts. Don’t overdo it, or the shrimp will become rubbery.
Spaghetti with Shrimp FAQ
Sure! Onions or shallots would be an easy addition. Sauté those for a minute or two before adding the garlic to the skillet.
You could also include bell peppers or mushrooms, though you’ll want to cook those after the shrimp and then remove them from the skillet in order to toast the garlic.
Or, steam some broccoli in the microwave and stir it in with the herbs and cheese.
Easily swap the shellfish with bite-sized pieces of steak, chicken, or salmon if you’d like, or skip the protein altogether for a lighter, vegetarian version.
Yes, though you’ll miss out on some of the flavor building. Prepare all of the components (pasta, shrimp, and sauce) and then store them separately in the fridge. Don’t forget to save some pasta water too!
When you’re ready to eat, combine everything in a skillet over medium-low heat and stir until warmed through. Then, remove from heat and stir in the herbs and cheese before serving.
Enjoy!
With love, from our simple kitchen to yours.
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Spaghetti Aglio e Olio with Shrimp (Midnight Spaghetti)
Ingredients
- 1 pound dried spaghetti
- Kosher salt and pepper, to taste
- 1/2 cup extra virgin olive oil, divided
- 1 pound raw jumbo shrimp, peeled and deveined
- 8 – 12 garlic cloves, sliced (about 1/8-inch thick)
- 1/2 – 1 teaspoon red pepper flakes, adjust to taste
- 1 1/2 tablespoons chopped fresh herbs, parsley, thyme, rosemary, oregano, or basil, optional
- 1/4 cup freshly grated Parmesan or Romano cheese
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package directions until 1 minute shy of al dente. Drain, reserving ½ cup of pasta water.
- Prep the Shrimp: While the pasta boils, pat shrimp dry with paper towels and season with salt and pepper.
- Cook the Shrimp: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add shrimp and cook for 1–2 minutes per side, or until opaque and curled into a C shape. Remove from skillet and set aside.
- Infuse the Oil: In the same skillet, pour in the remaining olive oil. Add garlic slices and red pepper flakes. Stir frequently over medium heat for 3–5 minutes, until garlic is lightly golden (not browned).
- Add Herbs: Stir in fresh herbs, if using, and cook for 1 minute.
- Toss Pasta: Add cooked pasta and reserved pasta water to the skillet. Toss continuously for 1–2 minutes, or until sauce thickens and coats the pasta. Adjust seasoning as needed.
- Finish and Serve: Toss shrimp back in to warm through. Remove skillet from heat, top with Parmesan or Romano cheese, and garnish with chopped parsley. Serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2025
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