Pasta Aglio olio with chimichurri shrimp by the Cooking queens

This pasta is based on an olive oil sauce with garlic and a pepper. This is a typical Italian dish and comes from Naples. To supplement this pasta, we love to make shrimp with it. We sometimes make these shrimps in chimichurri sauce. A sauce from South America that is mainly served over meat. We once combined this with shrimp and this is delicious! This sauce is also based on olive oil together with parsley, garlic, pepper and oregano.



For the pasta;

  • 200 grams of spaghetti
  • Couple tablespoons of Neolea olive oil
  • 1 clove of garlic
  • Half red pepper
  • Salt and pepper


For the chimichurri shrimp;

  • 200 grams of shrimp
  • 2 hands of fresh parsley
  • 1 clove of garlic
  • 1 teaspoon oregano
  • Salt and pepper
  • Drizzle of olive oil
  • Half a red pepper



  1. Boil 1 liter of water with some salt and put the pasta in it. Cook the pasta for 8 minutes until it is "al dente".
  2. Cut the pepper and the garlic small and put them in a small pan on the fire with a generous dash of olive oil. Let this heat up on very low heat. The garlic must not burn! Then it gives a bitter taste. Add a little salt and pepper.
  3. For the chimichurri, put the parsley, garlic, oregano and half pepper (in small pieces) in a blender and mix until it is completely fine.
  4. Put this in a container and then add a dash of olive oil and stir well. You can add some salt and pepper to taste.
  5. Peel the prawns and fry in a little olive oil.
  6. When the shrimp are in the pan, add the chimichurri. Fry the shrimp briefly (+ -2 minutes) on high heat.
  7. Drain the pasta and put it in the shrimp pan. Now also add the olive oil from the pan.
  8. Serve with some fresh parsley.
  9. Enjoy your meal!

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