Rachael Ray’s Spicy Shrimp Aglio Olio Will Wake Up Your Taste Buds (and Your Weeknight Routine)

When it comes to meals that feel like home, Rachael Ray has built an empire on delivering just that—often in an hour or less. The beloved TV host and cookbook author gives a spicy, seafood-packed spin to one of Italy’s simplest pastas: aglio olio. “It makes me so happy every time I make this meal. It’s always on the table,” she says. With garlic, lemon, shrimp and a sneaky umami boost from anchovies, her spicy shrimp aglio olio comes together fast and doesn’t skimp on flavor. Here’s how she makes it.

What is aglio olio?

Traditionally, aglio e olio is a simple Italian pasta made with just garlic (aglio), olive oil (olio) and often red pepper flakes, tossed with spaghetti. It’s the definition of minimalist comfort food—but in true Rachael Ray fashion, she zhuzhes it up with plump shrimp, fresh herbs and a spicy twist.

Her secret weapon? Anchovies. “Anchovies taste completely different when you add some heat,” she promises. “It’s not a fishy taste, so stay with me, it’s gonna work out.” That punch of umami rounds out the garlicky olive oil base, turning a classic into something irresistibly rich and flavorful.

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Rachael’s best tips for perfect shrimp aglio olio

Rachael drops a ton of smart, low-effort tricks throughout the tutorial. Here are a few of our favorite gems:

• Use easy-peel shrimp to save time. “It’s already been deveined, all you have to do is slide off the skin,” Rachael says. If not, “take a really sharp knife and just run it down the back.”
• Get your skillet hot before adding the shrimp. “We wanna sear in the flavor, keep them tasting crisp and fresh and very sweet,” she explains.
• Don’t overcrowd the pan. “Even though it will fit, you want this to cook quick, so cook it in two batches. If you put all the shrimp in, it’s gonna suck all the heat right out.”
• Crush your red pepper flakes. Before adding them, Rachel recommends crushing them between your fingers: “That gets the oils and the heat out.”

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How to make Rachael Ray’s spicy shrimp aglio olio

This weeknight dinner feels a little fancy but doesn’t require a culinary degree. It’s the kind of dish you’ll want to keep on regular rotation. Follow Rachael’s official recipe:

Ingredients

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For the shrimp

• 2 lb. easy-peel jumbo shrimp, peeled and deveined
• Zest and juice of 1 lemon
• ¼ cup flat-leaf parsley, chopped
• 1 tsp. crushed red pepper flakes
• 4 garlic cloves, minced
• 1 tsp. coarse salt
• 2 Tbs. extra virgin olive oil (EVOO)

For the aglio olio

• ¼ cup EVOO
• 1 (2-oz.) tin anchovy fillets
• 6-8 garlic cloves, minced
• ½ tsp. crushed red pepper flakes
• ¼ cup flat-lead parsley, chopped
• Coarse salt
• 1 lb. spaghetti

Directions

• Total time: 46 minutes
• Yield: 4 servings

1. Fill a big pot with cold water and bring to a boil for the pasta. Once the water boils, salt it generously and add spaghetti. Cook until al dente.
2. Meanwhile, in a bowl, toss shrimp with lemon zest, lemon juice, minced garlic, crushed red pepper, chopped parsley, EVOO, salt and pepper.
3. Heat a large skillet until it’s smoking hot. Cook shrimp in two batches so they sear properly, three minutes, then set aside.
4. Let the skillet cool slightly, then return it to low heat. Add the EVOO, minced garlic and crushed red pepper. Sauté gently until the garlic is soft and fragrant. Add anchovies and stir until they melt into the oil.
5. Drain pasta and toss it directly into the pan with the sauce. Sprinkle more salt for taste, then finish with a bit more parsley if desired.
6. Serve with the spicy shrimp on top like Rachael, or add in the shrimp into the pan at the end and toss to coat.

Storage and reheating notes

Got leftovers? Store the spicy shrimp aglio olio in an airtight container in the fridge for up to two days. To reheat, warm it gently in a skillet over medium heat with a splash of olive oil or a bit of reserved pasta water to loosen things up. Just be careful not to overcook the shrimp, They only need a minute or two to heat through.