I’ve decided to take my rice cooker to the next level and do something fancy schmancy. You’ll be amazed with what your rice cooker can do. Today’s challenge was Spaghetti Aglio e Olio (aka spaghetti in garlic and olive oil). My friend gave me some shrimps so I decided to make a nice shrimp pasta dinner for myself. Ready for some pasta? Happy cooking and eating!
Tip: You can swap the shrimp for mushrooms instead or other kinds of meat like tuna or chicken.
Spaghetti Aglio e Olio with Shrimp
1 Tbsp Oil
1 Tbsp Olive Oil
Shrimps, peeled and deveined
3-4 cloves Garlic chopped
Turn on the rice cooker and add water, salt and oil so the noodles won’t stick to each other.
When the water starts to bubble and boil, drop the spaghetti in.
I like my noodles al dente so I constantly check and taste if it’s chewy enough for me.
Take out the noodles, save a cup of the pasta water. Pour the rest of the water down the sink, wipe down your rice cooker for any excess moisture.
Turn on the rice cooker again, add olive oil. When the oil is hot, toss in the garlic and shrimp.
When the shrimp is cooked, white and orangey, add salt and pepper and chilli flakes.
Dump the saved pasta water back in and the cooked pasta and mix
Serve on a plate and grate some cheese on top. I prefer hard cheese like aged Edam. If you have parmesan then that works too. Enjoy! ✳︎