Stirring the Pot: GZ’s Rock And Roll Recipe Series

‘For Those About To Rock’ Shrimp and Spaghetti Aglio e Olio

June 23, 2025

June 23, 2025

Hi, everyone!

I’ve been having a blast with my “Rock and Roll Recipe Series” on Instagram, where I pair recipe titles with some of my favorite classic AC/DC hits—and this week’s installment is no exception. After the fantastic response to the first video, I’m excited to share another favorite. Say hello to ‘For Those About To Rock’ Shrimp and Spaghetti Aglio e Olio—my version of a simple yet elegant pasta dish where shrimp, garlic, and extra-virgin olive oil take center stage. It’s a go-to in my own kitchen, and I have a strong feeling it’ll earn a permanent spot in yours too.

Like most pasta dishes, this one is all about timing, so I can’t stress enough how helpful it is to prep your equipment and ingredients ahead of time. Bring the water to a boil, slice the garlic, set out the shrimp, and chop the herbs before you start cooking—you’ll find the dish comes together beautifully and without stress.

This is also a recipe where you’ll want to reach for a really good, high-quality extra-virgin olive oil. In Italian, “aglio” means garlic and “olio” means oil, so the name of the dish alone highlights the importance of those two ingredients. A great aglio e olio comes down to solid technique, fragrant fresh garlic, and the smooth, fruity finish of a top-tier olive oil.

‘For Those About To Rock’ Shrimp and Spaghetti Aglio e Olio

INGREDIENTS

Serves 4 to 6

  • 1 pound dried spaghetti

  • Kosher salt, as needed

  • 1/2 cup extra-virgin olive oil, divided, plus more for finishing

  • 1 teaspoon dried pepperoncini flakes, plus more if desired

  • 1 pound large shrimp, peeled and deveined (rock shrimp can also be used)

  • 2 tablespoons capers

  • 4 garlic cloves, thinly sliced

  • 2 tablespoons rosé

  • 1 teaspoon anchovy paste

  • 3 tablespoons chopped fresh parsley leaves, plus more for serving

  • 2 tablespoons chopped fresh basil leaves, for garnish

INSTRUCTIONS

  1. Bring a large pot of heavily salted water to a boil.

  2. Meanwhile, heat about 3 tablespoons of olive oil in a large skillet over medium heat. Add ½ teaspoon pepperoncini flakes, shrimp, and capers, and sauté until the shrimp turn pink and opaque, about 2 to 3 minutes on one side. Flip the shrimp and cook for about 1 minute more. Remove the shrimp from the skillet and transfer to a plate to prevent overcooking.

  3. Add 3 more tablespoons of olive oil to the same skillet and reduce the heat to medium-low. Stir in the sliced garlic, another ½ teaspoon of pepperoncini flakes, and 3 tablespoons of chopped parsley.

  4. At this point, add the spaghetti to the boiling water and stir. Cook until al dente—about 2 minutes less than the package instructions.

  5. Back in the skillet, add the rosé and anchovy paste to the garlic mixture. Cook for 2 to 3 minutes more, being careful not to let the garlic brown or burn.

  6. Add about 1/3 cup of the pasta water to the skillet and return the shrimp to the skillet as well. When the pasta is ready, use tongs to transfer it directly into the skillet. Increase the heat slightly and toss everything together for about 1 minute to thicken the sauce.

  7. Season with salt and pepper to taste, then transfer to a serving dish. Drizzle with additional olive oil, garnish with the remaining herbs and feel free to crank up some AC/DC!

Pro Tips

  • Prep all of your ingredients ahead of time so you can work quickly once you begin cooking.

  • Your pasta water should taste as salty as the sea—this is your first chance to season the pasta from the inside out, so don’t skip this step!

  • The olive oil you use is important here. It’s the base of the sauce, so choose a high-quality extra-virgin olive oil.

  • When you cook the garlic, the oil should be warm, not piping hot. If you fry the garlic at too high a temperature, it will take on a bitter flavor.

Equipment Used

  • Large pot

  • Tongs

  • Large 11-12” skillet

  • Ladle

  • Chef’s knife

  • Cutting board

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