Spaghetti Aglio e Olio

 INGREDIENTS:

1. Spaghetti 200 grams
2. Shrimp 150 grams
3. Olive Oil 1/4 cup
4. Garlic Cloves 8-10 sliced
5. Red Chili Flakes 1/2 tsp
6. Reserved Pasta Cooking Water 1 cup
7. Salt as required
8. Fresh Parsley, finely chopped
9. Smoked Paprika, a pinch

METHOD:

Serving Size: 2-3

Boil the spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain.

Heat oil in a wok, add the shrimps and season with salt and pepper. Cook 1-2 minutes per side. Remove and set aside.

In the same pan, add the remaining olive oil. Add garlic slivers and cook on low heat until they turn golden and fragrant. (not brown)

Turn off the heat and allow the mixture to cool for 1-2 minutes. Pour in 1/2 cup of reserved pasta water. Turn the heat to high and let the liquid reduce by about half. 

Add the cooked spaghetti and shrimp to the pan. Sprinkle chili flakes and stir to coat them with the sauce. Stir in the chopped parsley. 

If the mixture looks dry, add the remaining pasta water and toss on low heat until a smooth and glossy sauce forms. Add salt as required.

Turn off the heat and add the chopped parsley and a tiny pinch of smoked paprika.

Plate the spaghetti. Finish with a sprinkle of chili flakes and garnish with golden, sautéed garlic slices. Drizzle 1-2 tsp of the sauce for extra flavor. Serve hot, paired with garlic bread, sautéed greens and cherry tomatoes.

NOTES:

Traditionally, Spaghetti Aglio e Olio relies on the emulsion of olive oil, garlic, and pasta water for its signature simplicity. 

Adding shrimp enhances the flavor and texture of my recipe, creating a more nuanced yet balanced variation while retaining the essence of the original dish.