Looking for a new twist on your usual Aglio e Olio? Try adding Korean salted shrimp! Finely minced saeujeot (fermented salted shrimp) adds a surprisingly deep umami flavor that blends beautifully with garlic, chili, and olive oil. It’s a simple yet addictively savory pasta dish worth trying at least once.
Ingredients (Serves 1)
- 100g spaghetti
- 10 cloves garlic
- 3 dried chili peppers (peperoncino)
- 1 tsp Korean salted shrimp (saeujeot)
- 1 tbsp grated Parmesan cheese
- A pinch of parsley flakes
- 1 tbsp salt (for boiling pasta)
- 4 tbsp olive oil
Instructions
1. Boil the Pasta
Bring 1.5 liters of water to a boil in a pot. Add 1 tablespoon of salt and cook the spaghetti for about 10 minutes.
2. Prepare the Aromatics
Thinly slice the garlic, chop the chili peppers, and finely mince the salted shrimp.
3. Sauté Garlic and Chili
Heat olive oil in a frying pan over medium heat. Add the garlic and chili peppers, and sauté until the garlic turns golden and fragrant.
4. Add Salted Shrimp
Add the minced saeujeot and stir-fry for just 10 seconds. Avoid overcooking as it can become too salty.
5. Combine Pasta and Cheese
Add the cooked spaghetti, 2 tablespoons of pasta water, and Parmesan cheese. Toss everything together until well combined.
6. Serve and Garnish
Plate the pasta and sprinkle with parsley flakes.
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