Camarones al Mojo de Ajo (Garlic Shrimp with Pasta), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Camarones al Mojo de Ajo (Garlic Shrimp with Pasta)

Cuisine: Latin
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 servings
Camarones al mojo de ajo! Get ready for one of the tastiest garlic shrimp and pasta dishes prepared right in your own kitchen!

Camarones al mojo de ajo, or garlic shrimp, is so easy to prepare at home! It literally just takes minutes to cook once the prepping is done. Camarones al mojo de ajo and gambas al ajillo are pretty much the same dish.

Every cook puts their own spin on this classic shrimp recipe. This dish is so delicious that you don't really need to add much to it. Just simple ingredients cooked to perfect consistency. The gentle, slow cooking of the garlic mellows out the strong flavors and makes this dish outstanding!

It's often served without the pasta as an appetizer, but the garlicky sauce is perfect for spaghetti!

Ingredients

  • 1/2 pound spaghetti cooked according to package
  • 1 pound jumbo shrimp peeled and deveined
  • salt and pepper to taste
  • 4 tablespoons olive oil
  • 6-8 garlic cloves sliced thin
  • 1-2 fresno chiles or red cherry peppers, seeded and sliced thin
  • 1/3 teaspoon dried chile piquin flakes or crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 large lemon Zest and juice, plus more lemon for garnish
  • 3 tablespoons unsalted butter
  • 2-3 tablespoons parsley finely chopped

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Directions

  1. Peel and devein the shrimp, leaving the tails on. Season lightly with salt and pepper and set aside.
  2. Once your pasta is ready, drain and then transfer back to pot. Drizzle with oil and toss to coat evenly. Set aside.
  3. In a large skillet, heat 4 tablespoons of olive oil to medium heat. As the oil is heating, go ahead and add the garlic and fresh chile peppers. Season lightly with salt and pepper. Cook just until garlic begins to turn a light golden color. Stir as needed.
  4. Add the shrimp and chile piquin. Spread the shrimp out evenly. Cook shrimp for 2 minutes per side, turning as needed.
  5. Add the wine, lemon zest, lemon juice and butter. Stir well to combine, lower the heat and continue cooking for 2-3 minutes. Add the pasta and toss to combine. Cook just until pasta is warm. Fold in the parsley. Serve right away with lemon wedges and sliced baguette. Add the wine, lemon zest, lemon juice and butter. Stir well to combine, lower the heat and continue cooking for 2-3 minutes. Add the pasta and toss to combine. Cook just until pasta is warm. Fold in the parsley. Serve right away with  lemon  wedges and sliced baguette.

Chef Notes

If using frozen shrimp, make sure it is fully defrosted with excess water removed before adding it to your recipe. Add some grilled vegetables like asparagus or zucchini on the side!

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