Mojo de Ajo Shrimp Pasta is a Mexican inspired version of Spaghetti Aglio e Olio. Pasta tossed in Mojo de Ajo (garlic oil), topped with succulent shrimp, chili flakes and fresh parsley or cilantro.
Author: Wok & Skillet
, finely chopped
Ground Black Pepper
Crushed Red Pepper Flakes
Spaghetti (8 oz)
per the instructions on its box. Drain and set aside.
Salted Butter (1/3 cup)
Garlic (10 cloves)
Olive Oil (1/4 cup)
in a small saucepan. Place the pan over low heat. Stir frequently, scraping the bottom of the pan as you stir. Continue cooking the garlic over very low heat.
As soon as the garlic starts to turn brown, turn off the heat.
Salt (1/2 tsp)
, juice of one
to the garlic and oil mixture, then stir to combine. Set aside.
Place a separate shallow frying pan on your stove-top over medium-high heat. Pour 2 tablespoons of the garlic oil in this frying pan, then pan-fry the
Large Shrimp (12)
in batches. Set the shrimp aside when fully cooked.
In the same pot that you cooked your pasta with, heat up about 2 tablespoons of the garlic oil over medium heat. Saute the
When the onions turn translucent, turn off the heat. Add the pasta and all of the mojo the ajo, which is the oil and the garlic. Toss well using a pair of tongs.
Transfer to serving plates. Top with more lime juice,
Salt (to taste)
Ground Black Pepper (to taste)
Crushed Red Pepper Flakes (to taste)
. Arrange the shrimp on the pasta.
Fresh Parsley (to taste)
Fresh Cilantro (to taste)
or both. Serve and enjoy!
Nutrition Per Serving
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