Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1/4 cup (60ml) extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 dried red chili pepper, crushed (or 1/4 teaspoon red pepper flakes)
  • 1/4 cup (60ml) dry white wine (such as Albariño or Sauvignon Blanc)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Crusty bread, for serving

Instructions:

  1. Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Heat the olive oil in the skillet over medium heat. Add the garlic and chili pepper. Sauté until the garlic is fragrant and lightly golden (about 1-2 minutes).
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  4. If using white wine, pour it into the skillet. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Stir in the lemon juice and parsley. Taste and adjust seasoning as needed. Serve immediately with crusty bread for dipping.