Shrimp sautéed with chilli flakes, aglio & olio (garlic and olive oil) and then tossed with fettuccine pasta and green peas. A light seafood dinner that is perfect for weeknights, dinner parties or a Good Friday feast!
On Good Friday it is traditional to refrain from eating meat for the entire day. Seafood is the fare of choice and usually is accompanied by a big bowl of pasta in my household. We look forward to a Good Friday feast every year at my in-law’s house because my Mother-In-Law usually makes platters and platters or fried fish. It is a lot of work so this is a feast to never be missed.
Even if you don’t celebrate this particular holiday this Spicy Shrimp Fettuccine with Aglio & Olio is a light dinner with the green peas adding a bright burst of flavour! A much simpler seafood recipe that is gluten and dairy-free uses garlic and olive oil to dress the brown rice fettuccine.
Ingredients you will need
What makes this shrimp pasta recipe great?
- Gluten-free using brown rice fettuccine
- Uses only a few easy to find ingredients
- Reheats well the next day for amazing leftovers
- Can make it as spicy or not spicy as you wish
- Takes only about 30 minutes to make
Do you have to use fettuccine?
You can use any pasta you prefer. Pasta using any flour and different cuts work just as well. I just like to use fettuccine because the noodles are a bit wider than spaghetti so more surface room for the garlic and peppers to stick to. And I like pasta that twirls up on a fork. But this is just personal preference.
What kind of shrimp is best?
I always recommend uncooked shrimp for any recipe so that they absorb all the flavours of the recipe while being cooked. I usually use large or jumbo shrimp because they are the perfect size for one perfect bite. I also recommend peeling the shrimp before cooking this recipe. Again so that the flavour is absorbed by the shrimp. This way you are not seasoning a shell only to be peeled away.
Why is my brown rice pasta so sticky?
Brown rice pasta is much starchier than regular pasta and needs to be rinsed with hot water after the water has been drained from the pot. Do this as soon as you can to avoid the pasta from becoming clumpy.
What wine pairs best with this spicy Shrimp Aglio & Olio Pasta?
Whenever pairing wine with spicy food you always want to go with a lighter wine with lower alcohol content. The heat from spice tends to be intensified by wines with a higher alcohol content so look for wines with an alcohol content of 13% or lower.
As well, shrimp and shellfish tend to take on a metallic flavour when paired with reds so when pairing wines with shellfish reds are best avoided.
I paired this shrimp fettuccine dish with a Moscato wine. A Moscato is a light rose that has a little spritz and is on the sweeter side. It paired perfectly with this spicy shrimp pasta. Alternatively, a pinot grigio, an unoaked Chardonnay or a riesling will work wonders too.
Aglio & Olio Shrimp Fettuccine
- Pasta pot
- Large pan with lid
- Measuring Cups
- Measuring Spoons
- 397 g brown rice fettuccine cooked as per package directions
- 400 g large or jumbo shrimp peeled and deveined
- 1/4 cup olive oil
- 2 tsp chilli pepper flakes
- 2 cloves garlic minced
- 1 1/2 tbsp fresh parsley minced
- 1 cup green peas frozen
- 2 tbsp olive oil
- salt and pepper to taste
- Cook the fettuccine pasta according to package directions. Rinse well and set aside.
- Over medium heat add the olive oil, garlic and chilli flakes and sautee until the garlic begins to soften.
- Add the peeled shrimp and mix and cover for about 3 minutes. Continue to cook covered until the shrimp have turned pink on the outside and white in the centre. Remove the lid and add the fettuccine, peas, parsley and an additional 2 tbsp of olive oil. Mix well to ensure the pasta is well coated with the olive oil, garlic and chilli flakes. Add salt and pepper to taste.
- Remove from heat and serve with some lemon wedges and fresh parmesan.
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For the step-by-step version of this recipe, check out the How to Make Alio & Olio Shrimp Fettuccine Story.