By David Tanis
This 15-Minute Shrimp Dish Will Transport You to Spain. Sweet, briny prawns (or larger shrimp in the United States) are sautéed with lots of garlic and olive oil, finished with a touch of hot pepper, and ready in less than half an hour. Don’t leave behind the flavorful extra-virgin olive oil, which is perfect for sopping up. Quick! Someone get a crusty loaf for just that purpose.
Note: This is not a shrimp scampi recipe, although it uses most of the same ingredients. I cooked the shrimp longer than suggested and added small bow tie pasta at the end. Didn’t have a crusty loaf!
INGREDIENTS
Yield:4 servings
- 1½ pounds large shrimp, peeled and deveined (about 20)
- Salt and black pepper
- ½ cup extra-virgin olive oil
- 8 or more large garlic cloves, thinly sliced lengthwise
- 4 small dry red peppers, such as chile de árbol, or ½ teaspoon red-pepper flakes
- ¼ cup white wine
- ½ cup chopped parsley
PREPARATION
- Rinse shrimp with cold water and pat dry. Season with salt and pepper on both sides.
- Heat oil in a wide skillet over medium-high. When oil is wavy, add garlic, hot pepper and a pinch of salt, and turn heat to medium. Let garlic simmer gently without browning, stirring occasionally, for 2 or 3 minutes.
- Turn heat to high. Add shrimp to pan in one layer, without crowding, and cook for 1 minute. Add wine and let it evaporate, about 2 minutes. Turn shrimp over and cook just until firm and pink, 1 to 2 minutes more. Stir in parsley and transfer shrimp to a serving platter or individual bowls. Pour sauce over and serve immediately.
My Picky Mother 