Crevettes à l’ail espagnoles (gambas al ajillo)

Ingrédients

• 1 lb large shrimp (peeled and deveined)
• 1/2 cup extra virgin olive oil
• 2-3 tablespoons unsalted butter ((skip if you prefer a lighter dish))
• 1 head of garlic ((10-14 garlic cloves, chopped or thin sliced))
• 1 teaspoon red pepper flakes ((use less based on your spice level preferences))
• 1 teaspoon sweet paprika ((or smoked pimenton))
• 2 tablespoons dry sherry or white wine ((I used CK Mondavi Chardonnay))
• Juice of 1/2 lemon
• Zest of 1 lemon
• 1/2 cup chopped fresh parsley
• Kosher Salt & Fresh Cracked Pepper ((To Taste))
• Crusty Bread
• 1 lb Spaguetti or Angel Hair ((if you wish to serve as an entree over pasta))

Préparation

1. 1

   Gather and prep all ingredients. This is key to the quick preparation time.

2. 2

   If using frozen shrimp, thaw completely under running cold water and then pat dry before using. I prefer peeled shrimp with the tail on as it is easier to serve and eat. However, in Spain, they serve the larger prawns with the shell on. It's your preference.

3. 3

   Season shrimp with kosher salt and set aside.

4. 4

   In a large sauté pan or cast iron skillet, warm the olive oil over medium heat.

5. 5

   Once oil is shimmering, add the garlic and red pepper flakes, lower the heat, and sauté for about 1 minute. Be careful not to let the pan smoke, oil overheat or garlic to burn.

6. 6

   Raise the heat to medium high (based on your stove), add the shrimp, fresh lemon juice, white wine, and paprika. Stir well to coat the shrimp, then add the butter, and sauté until the shrimp turn opaque / pink and start to curl, about 3 minutes depending on the size of shrimp.

7. 7

   Remove from heat and season to taste with salt and freshly ground black pepper.

8. 8

   Transfer the shrimp to a warm bowl and pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley, fresh lemon zest, and a pinch of chili flakes.

9. 9

   Serve with crusty fresh bread or over pasta.

10. 10

    If serving over pasta, cook pasta separately and top with shrimp immediately before serving.

11. 11

    If you want to make extra sauce to dip into the bread or serve over the pasta, double and divide the ingredients for the sauce (olive oil, butter, white wine, lemon juice, paprika). Follow directions above, once shrimp is cooked, remove from pan, add additional sauce ingredients and saute for a minute or so until butter is melted and all ingredients are properly melded together.