Bring pot of water to boil, add salt, then the spaghetti.
At the same time, heat the olive oil in a saucepan, gently sautéing the sliced garlic and pepper flakes over a low heat (200-210°F).
After about 5 mins, add ¾ cup of the pasta water to the garlic oil, followed with about half of the parsley.
When the pasta is cooked al dente, drain the water and return the pasta into the pot.  
Pour the garlic and olive oil over the pasta, add the cheese, remaining parsley and basil while stirring gently, followed with the pink shrimp.  
Serve immediately.

Recipe and photo by Caren Braby & Brad Pettinger