About This Recipe
Aglio e olio is Italian for garlic and oil, and this version leans into that name while adding plump shrimp and a can of diced tomatoes for a saucier, weeknight-friendly twist. The garlic turns fragrant and golden in the olive oil, the tomatoes break down into a light, bright sauce, and the shrimp cook fast right in the same pan, so nothing dries out. It is the kind of dinner that tastes like more effort than it took. Canadian home cooks love it because it comes together in one skillet after work, uses pantry staples most of us already have, and still feels like a proper restaurant plate with Parmesan and fresh herbs on top.
Tips for the Best Shrimp Aglio e Olio
Add the shrimp after the garlic turns fragrant but before it browns, since burnt garlic will make the whole sauce bitter. Cook the shrimp just until pink and curled, about 2 to 3 minutes per side, then pull the pan off heat so they stay tender while you finish tossing in the pasta.
What to Serve With It
Serve straight from the skillet with crusty bread for mopping up the garlicky tomato sauce, and a simple green salad with a lemon vinaigrette to cut the richness. A cold glass of Ontario or BC white wine, like a Pinot Grigio, rounds out the meal nicely for a casual Canadian dinner.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, since the microwave can toughen the shrimp. Avoid freezing, as the shrimp texture suffers.
