Culinary Exploration

Spaghetti Aglio e Olio with Chili Shrimp Cook 8 ounces of spaghetti in salted boiling water until al dente (8-10 minutes). Drain and set aside. Heat 1/4 cup of extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1-2 sliced red chili peppers to the skillet. Sauté for about 2 minutes until the garlic is golden and fragrant. Increase the heat to medium-high and add 1/2 pound of peeled and deveined shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and are cooked through. Remove the cooked shrimp from the skillet and set aside. Add the cooked spaghetti to the skillet with the garlic and chili oil, tossing to coat evenly. Cook for an additional 1-2 minutes. Return the cooked shrimp to the skillet and toss gently to combine with the pasta. Remove from heat. Serve the dish in individual bowls, garnishing with freshly chopped parsley. For enhanced flavors, you can add a pinch of dried oregano and a squeeze of fresh lemon juice. The cooking times for the spaghetti and shrimp are around 8-10 minutes and 2-3 minutes per side, respectively.