Appetizer: Spain – Andalusia – Gambas al Ajillo (Garlic shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 6 min

Total 11 min

Ingredients

- 1 lb (450 g) raw shrimp, peeled and deveined (about 16–20 medium shrimp)
- 1/4 cup (60 ml) extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 tbsp (30 ml) dry white wine or dry sherry
- 2 tbsp (30 g) unsalted butter
- 1/2 tsp (2.5 ml) crushed red pepper flakes (adjust to taste)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving

Instructions

1. Pat shrimp dry and season with 1/2 tsp salt and a few grinds of black pepper.
2. Heat olive oil in a large skillet over medium heat until shimmering, then add sliced garlic and red pepper flakes and cook until garlic is fragrant and just beginning to color, about 1–2 minutes.
3. Increase heat to medium-high, add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque.
4. Add white wine (or sherry) and butter, stirring to create a glossy sauce; cook 30–60 seconds to reduce slightly.
5. Remove from heat, stir in chopped parsley, adjust seasoning, and transfer to a warm serving dish; serve immediately with crusty bread for dipping.