Spaghetti aglio e olio is a three-ingredient Italian classic starring extra-virgin olive oil (olio), garlic (aglio) and, of course, spaghetti. This version adds shrimp, incorporating pops of briny-sweet flavor. Toasting thinly sliced garlic in olive oil both infuses the oil, later used for cooking the shrimp, and creates a crispy garnish. We boil the spaghetti until just shy of al dente in minimal water, yielding an extra-starchy liquid ideal for making a silky sauce; the pasta finishes cooking directly in the mix so the noodles absorb the seasonings. To finish, lemon zest, juice and parsley are tossed in, imbuing each bite with fresh, bright notes.