Gambas al ajillo

I have just made some delicious shrimp in my cazuela, and a question occurs to me: can Gambas al ajillo be as simple as shrimp, salt, garlic, and red pepper flakes? Am I doing something wrong? I recall the time when Dave and I made "paella" for mixed company which included Rodríguez Cepeda who, when I asked him how he liked it, said "es diferente". I could simply look this up, but that'd be no fun.