Last week, I was on the verge of a burnt out, trying to finish four school papers that due on the same day.

What better way to relax than preparing a quick-fix but tasty meal ? So I decided to cook Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) using Rachael Ray’s recipe from The Food Network.

Since one-pound spaghetti required is for four servings I invited 3 friends, who were as stressed out as I was in doing their courseworks, to come over.

Rachael Ray categorized the ingredients into those for Spicy Shrimp, Aglio Olio and Tomato & Onion Salad, but I only prepared the spicy shrimp and the aglio olio.

To make the spicy shrimp, you mix the shrimp, lemon, chopped parsley, crushed red pepper fakes, garlic, salt and extra virgin olive oil (EVOO).

I do not own a food processor, hence most of the preparation time was spent slicing garlic. But that’s OK since it gives the distinguishing taste for this dish.

The recipe calls for ¼ cup chopped flat-leaf parsley (a couple of handfuls). I cut the amount in half since parsley is not my favorite herb.

Another ingredient that I substituted was the 2 pounds jumbo shrimp. Adjusting to my student budget, I opted for small shrimp.

The aglio (garlic) olio (oil) is a mix of chopped parsley (which I again reduced to half), EVOO, garlic, crushed red pepper flakes and, anchovy fillet and spaghetti.

Rather than 1 (2-ounce) tin anchovy fillets as stated in the recipe, I picked anchovies in a glass jar and added more amount than suggested.

I remember the Vanini Olive Oil that my mother left from her trip to Bellagio, Italy and blogged about here.  Vanini only processed extra virgin olive oil and is said to be Chef Jamie Oliver’s favorite. Unfortunately the one that I have left would not be enough for the whole servings, so I used the Bertolli oil instead, with more quantity.

The spaghetti is to be cooked to al dente, which according to Chef Danilo Alfaro means the spaghetti should be tender but still firm to the bite and shouldn't be mushy.

I prepared two batches. One without anchovies and the other with lots of them.

While I did not have Rachael Ray’s antique as shown on her video clip when cooking spaghetti aglio olio, the dish turned out delightful and fulfilled our carbo crave during stressful school time.

All four of us liked the results of the recipe tryout especially the one with anchovies. Even after seconds, playing board games, then having thirds, there were still some leftovers.

We did not have grated cheese Parmesan with the spaghetti aglio olio (Rachael Ray: in my family you can’t put cheese on pasta with fish in it). However, we just could not leave out a specific Indonesian condiment, Sambal Terasi ABC (hot chili sauce with shrimp paste).

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Spicy Shrimp & Spaghetti Aglio Olio prepared by Maira Niode

Images: Omar Niode Foundation