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Mojo de Ajo Shrimp Pasta with garlic shrimp, lime, and parsley

Mojo de Ajo Shrimp Pasta Recipe

This easy Mojo de Ajo Shrimp Pasta combines spaghetti and tender shrimp with slowly cooked garlic, butter, olive oil, lime, onion, chili flakes, and fresh herbs. It's garlicky, buttery, bright, and satisfying without needing a heavy or cheesy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 2
Calories 650 kcal

Equipment

  • Large pot for cooking pasta
  • Small saucepan
  • Large skillet
  • Colander
  • Kitchen tongs
  • Cutting board
  • Chef’s knife
  • Measuring spoons

Ingredients
  

  • 4 oz 115 g spaghetti or linguine
  • 5 cloves garlic finely chopped
  • 3 Tbsp about 42 g salted butter
  • 2 Tbsp olive oil
  • ¼ tsp salt plus more to taste
  • Juice of ½ lime plus extra lime wedges for serving
  • 6 –8 large shrimp peeled, deveined, tails on, or up to ½ lb (225 g) for a more generous portion
  • ½ small onion diced
  • Salt and freshly ground black pepper to taste
  • Crushed red pepper flakes to taste
  • Fresh parsley chopped, for garnish

Instructions
 

Cook the spaghetti

  • Bring a large pot of well-salted water to a boil and cook the spaghetti according to the package directions until al dente.
  • Drain the pasta, but save a little pasta water first.
  • Because apparently that cloudy little cup of water we've been tempted to pour down the drain is actually useful. 😂

Make the mojo de ajo

  • While the pasta cooks, make the garlic sauce.
  • In a small saucepan over very low heat, combine the butter, chopped garlic, and olive oil.
  • Stir frequently and let the garlic slowly soften and become lightly golden.
  • This is where patience pays off. You want soft, fragrant garlic—not crispy little garlic chips.
  • As soon as the garlic starts to color, turn off the heat. Stir in ¼ teaspoon salt and the juice of ½ lime.
  • Set it aside.

Cook the shrimp

  • Heat a separate skillet over medium-high heat.
  • Add about 1 tablespoon of the garlic oil and cook the shrimp in batches for about 30 seconds per side, or until they are just opaque and pink.
  • Don't overcrowd the pan. Shrimp cook ridiculously fast, so this isn't the moment to multitask with three other things.
  • Remove the shrimp and set them aside.

Toss everything together

  • In the pasta pot or a large skillet, heat another tablespoon of the garlic oil over medium heat.
  • Add the diced onion and sauté until translucent.
  • Turn off the heat and add the drained spaghetti and all of the remaining mojo de ajo—including those delicious little garlic pieces.
  • Toss everything well with kitchen tongs until the garlic oil coats the pasta.
  • If the pasta looks a little dry, add a splash of the reserved pasta water and toss again.

Finish the pasta

  • Divide the pasta between two plates.
  • Top with the shrimp, chopped parsley, freshly ground black pepper, and crushed red pepper flakes.
  • Add more lime juice if you like things extra bright, and serve with lime wedges.
  • And that's it. Dinner is done. 🍝🍤

Notes

  • Keep the garlic over very low heat so it becomes soft and lightly golden instead of bitter.
  • Shrimp cook quickly, so remove them as soon as they turn pink and opaque.
  • Add a splash of reserved pasta water if needed.
  • Finish with extra lime juice, parsley or cilantro, and chili flakes to taste.
  • Parmesan is not needed.