Este prato é uma fusão criativa e deliciosa, que pega na base clássica italiana do ‘aglio e olio’ e a reinventa com um toque inesperado. A combinação do camarão suculento com o sabor salgado do presunto e a frescura do pimento verde, tudo unido por um molho com um toque de soja, resulta num salteado rápido, fácil e cheio de personalidade, perfeito para um jantar de semana diferente.

Ingredientes

  • Camarão
  • Presunto Assado
  • Capsicum Verde
  • Pimenta Branca Aterrada
  • Molho de Soja Light

Preparação

  1. Frite tudo e voila – uma refeição simples e gostosa!

Ready to give this creative fusion a spin? Here’s how to bring it all together into a delicious meal.

Shrimp and Ham Aglio Olio

This recipe is a fantastic example of culinary fusion, taking the classic Italian principles of aglio e olio (garlic and oil) and giving them a unique Asian-inspired twist. While a traditional aglio e olio is a simple affair of garlic, olive oil, and chilli tossed with pasta, this version builds on that foundation by adding savoury roasted ham, sweet shrimp, and the umami depth of soy sauce for a truly international flavour profile.

To truly honour the “Aglio Olio” in the name, this recipe re-introduces its essential missing components—plenty of garlic and good olive oil—which form the flavour base. These are complemented beautifully by the salty, smoky notes of the ham and the crispness of the green pepper. The soy sauce, an unconventional but clever addition, seasons the dish perfectly, tying all the elements together into a cohesive and surprisingly delicious stir-fry pasta.

This dish is incredibly fast to prepare, making it a perfect weeknight meal. You could use Italian prosciutto or Spanish Serrano ham instead of roasted ham for a saltier, more delicate flavour. For a bit of extra green, try adding a handful of fresh spinach or rocket at the very end, allowing it to wilt into the hot pasta.

Ingredients (Serves 2)

  • 200g spaghetti or linguine
  • 200g prawns, peeled and deveined
  • 100g roasted ham, diced
  • 1 green bell pepper (capsicum), thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 1–2 tbsp light soy sauce
  • A generous amount of good quality olive oil
  • Pinch of red pepper flakes (optional, for heat)
  • Ground white pepper, to taste

Method

  1. Cook the pasta in a large pot of salted boiling water according to the package directions.
  2. While the pasta is cooking, heat a generous amount of olive oil in a large frying pan or skillet over a medium heat. Add the sliced garlic and red pepper flakes (if using) and cook gently for 1–2 minutes until fragrant, being careful not to let the garlic burn.
  3. Add the sliced green pepper and diced ham to the pan. Sauté for 3–4 minutes until the pepper begins to soften and the ham is heated through.
  4. Turn up the heat slightly, add the prawns to the pan, and cook for 2–3 minutes, stirring frequently, until they turn pink and are cooked through.
  5. Drain the pasta, reserving a small cupful of the starchy pasta water. Add the cooked pasta directly to the frying pan with the other ingredients.
  6. Pour over the soy sauce and a splash of the reserved pasta water. Toss everything together vigorously for a minute until the sauce emulsifies and coats the pasta.
  7. Season with a good grinding of white pepper, toss one last time, and serve immediately.