Gambas al Ajillo: Spanish Shrimp with Garlic

Serves: 4


¼ cup Flying Olive Lemon or Garlic Extra Virgin Olive Oil or a Combination

2 TbspFlying Olive Butter Extra Virgin Olive Oil or 4 Tbsp butter

1 medium shallots, thinly sliced

4 -6 garlic cloves, minced (more if you are a garlic lover)

1 12 lbs shrimp, peeled and deveined

14 cup dry white wine

1 tsp smoked (Spanish, if possible) paprika

¼-- ½ red pepper flakes (to taste or none at all)


Freshly ground black pepper

Angel hair pasta, if desired

A squeeze of fresh lemon juice, if desired

4 Tbsp flat leaf (Italian) parsley, chopped


In a wide, shallow sauté pan over medium-high heat, warm the Flying Olive Extra Virgin Olive Oil Combination of Choice, Flying Olive Butter Extra Virgin Olive Oil. Add the shallots and sauté 1-2 minutes. Add the garlic and sauté quickly. Add the shrimp and cook for about 2-3 minutes until the shrimp turn pink (the time will vary on the size of the shrimp).

Add the wine, paprika, pepper flakes, salt, and pepper to taste. Adjust seasonings to taste.

Transfer to a warmed serving dish, with or without pasta, squeeze on a little lemon juice (if desired), and sprinkle with the parsley and serve at once.

Submitted by Barb L.