Aglio e Olio with Shrimps

Just got back from the Nation of shopkeepers, England. I was in the UK for 40 odd days for a film shoot. I went to many Italian Restaurants to have my favourite Pasta, Aglio e Olio, but everywhere they serve either tomato-based or cream-based pasta. While I do enjoy indulging in tomato-based or cream-based pasta now and then, the law of diminishing returns often sets in whenever I eat creamy pastas, where I find my enjoyment diminishing halfway through. But for the light-and-fresh-tasting Aglio e Olio, I find that I can easily finish my plate and still left hungry for just a bit more.
So when i got back to India, the first dish I had to cook was Aglio e Olio. It means “Garlic and Oil” in Italian, and one of the simplest pasta dishes to make. This is one dish which I don’t mind drenched in (good-quality Extra Virgin olive) oil. Authentic Aglio e Olio only have a few key ingredients – just garlic, olive oil and pasta, so this is something you can whip up with minimum ingredients.
However, I gave it a twist by adding some veggies and protein with it. I added shrimps, baby corns and zucchini.

The recipe is simple.  All we need is 25 mins and some passion

• Kosher salt, to taste, plus 1 teaspoon
• 400 gm spaghetti
• 3-4 cloves garlic, finely chopped
• 1/2 cup extra-virgin olive oil
• Pinch red pepper flakes
• 2 tablespoons chopped flat-leaf parsley
• 1/2 lemon, zested, optional
• Freshly grated Parmigiano-Reggiano
• 300 gm shrimps
• Zucchini and baby corns

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until Al Dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns light golden but before they are halfway through put the shrimps, zucchini and boiled baby corns. cook for another 4 mins on a slow flame
Drain the pasta in a colander set in the sink. Add the pasta to the garlic mixture. Mix well. Add the parsley and Parmesan Cheese. Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with additional grated cheese and parsley, if desired.
TOP TIPS

• Pasta should be cooked in salted water which is almost as salty as sea water. The cooked pasta will taste salted and this will reduce or eliminate the need to salt the dish later.
• Al dente is an Italian terms referring to perfectly cooked pasta which is firm (but not hard), and with a slight bite. 
• Reserve some water from cooking the pasta and add a few tablespoons of it to the final dish. The pasta water not only helps to bind the ingredients, the starch in the pasta water will give the dish a smoother finish.
• Because you are working with minimum ingredients, the quality of the ingredients will make a huge difference. Go for good quality olive oil and fresh parsley, where possible. Always use fresh garlic instead of pre-chopped bottled garlic.
• Tip for making perfect golden brown, not burnt garlic: the oil temperature must be just right when you add the garlic, meaning the garlic should sizzle gently in the heated oil when added to the pan (if the oil splatters violently or no reaction when garlic is added, it means the oil is either over-heated or not heated enough).