Uncle Larry Adventures

Italian Classics · Sicily

More italian seafood recipes

Gamberi all'Aglio e Olio

Italian garlic shrimp: shrimp seared in olive oil with sliced garlic, chili and white wine, finished with lemon and parsley.

Gamberi all'Aglio e Olio

Ten minutes, one pan

Italian seafood cooked in a pan with lemon and herbs

The short version

Italian garlic shrimp: shrimp seared in olive oil with sliced garlic, chili and white wine, finished with lemon and parsley.

Prep
10 min
Cook
10 min
Total
20 min
Serves
4 servings

Ingredients

  • 1½ lbs large shrimp, peeled
  • 6 garlic cloves, thinly sliced
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon chili flakes
  • ½ cup dry white wine
  • 1 lemon and parsley

Instructions

  1. 01

    Infuse the oil. Warm the oil with garlic and chili over medium-low until the garlic is pale gold, not brown.

  2. 02

    Sear hot. Raise the heat and add dry shrimp in a single layer. Two minutes a side, no more.

  3. 03

    Deglaze. Add the wine and let it reduce until it coats the shrimp.

  4. 04

    Finish. Kill the heat, add lemon juice and parsley and toss.

Larry’s rule: Dry the shrimp with paper towels first. Wet shrimp steam grey instead of searing.

Nutrition (estimated, per serving)

Serving
1 serving (about 250 g)
Calories
496 calories
Protein
36 g
Carbs
6 g
Fat
36 g
Saturated fat
6 g
Fibre
1 g
Sugar
1 g
Sodium
459 mg
Cholesterol
371 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/gamberi-all-aglio).

Before you cook

What to know about Gamberi all'Aglio e Olio

What it is

Gamberi all'Aglio e Olio is a seafood recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 4 servings in 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: infuse the oil, then sear hot, then deglaze. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1½ lbs large shrimp, peeled — builds the savory foundation and carries flavor through the dish.
  • 6 garlic cloves, thinly sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • ⅓ cup extra-virgin olive oil — builds the savory foundation and carries flavor through the dish.
  • ½ teaspoon chili flakes — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Prepare the seasonings and accompaniments ahead, but cook seafood close to serving for the best texture.

What to serve with it

  • Serve with lemon, seasonal vegetables and crusty bread.
  • Keep the other dishes simple so the seafood remains the focus.

Questions Larry gets asked

How long does gamberi all'aglio e olio take to make?
About 20 min start to finish — roughly 10 min of prep and 10 min of cooking. That yields 4 servings.
What do you need to make gamberi all'aglio e olio?
6 ingredients, starting with 1½ lbs large shrimp, peeled, 6 garlic cloves, thinly sliced, ⅓ cup extra-virgin olive oil. The full list with quantities is on this page.
How do you start gamberi all'aglio e olio?
Infuse the oil: Warm the oil with garlic and chili over medium-low until the garlic is pale gold, not brown.
How do you know when gamberi all'aglio e olio is done?
Finish. Kill the heat, add lemon juice and parsley and toss.
What is the most common mistake with gamberi all'aglio e olio?
Dry the shrimp with paper towels first. Wet shrimp steam grey instead of searing.
Can you make gamberi all'aglio e olio ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Quick answer

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Use any whole peeled plum tomato packed in juice, not puree — that is the real variable. Crush them by hand, and if they taste sharp, add a pinch of sugar or a grated carrot to the pot. Avoid diced tomatoes, which stay firm because of added calcium.

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