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1
Because this recipe is simple, it all depends on quality; don't skimp on any of the ingredients-- use good quality extra-virgin olive oil, fresh shrimp, fresh parsley, etc.
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2
And, yes, you read it right-- 14 cloves of garlic.
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3
Also note that you're not going to actually consume all that olive oil, a lot of it will pool into the bottom of the serving bowl-- of course, if you want to sop that lovely garlicky oil up with fresh bread, who am I to stop you!
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4
First, have everything ready-- shrimp peeled, parsley and garlic chopped, etc.
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5
Next, put a LARGE pot of water on, add about 2 tbsp salt to it, and get it on the heat to boil.
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6
Meanwhile, in a skillet, heat oil over low heat and cook the garlic, salt and pepper flakes, stirring occasionally, for about 15 minutes or until the garlic is golden, but NOT browned.
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7
Increase the heat to medium-high and add the shrimp; stirfry for about 3 minutes or until the shrimp have turned a light pink; don't overcook or the shrimp will be tough.
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8
Meanwhile, your spaghetti should be cooked al dente; drain it well then return to the pot.
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9
Pour the shrimp mixture over the cooked spaghetti, add the chopped parsley, and toss well.
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10
Serve immediately in a large, pre-warmed, shallow serving bowl.
