Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 6-8 cloves garlic, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté until the garlic is fragrant and lightly golden, about 1-2 minutes. Watch it carefully – burnt garlic is bitter!
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Don't overcrowd the pan – cook in batches if necessary.
  4. If using, pour in the white wine and let it simmer for a minute to reduce slightly. Scrape up any browned bits from the bottom of the pan.
  5. Remove the skillet from the heat. Stir in the parsley and lemon juice.
  6. Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.