I’ve seen many variations of this dish in French and Italian cookbooks, and you can easily modify the version with different herbs and other ingredients. The fresher the shrimp, the better this dish will be, but often, I keep frozen shrimp on hand for a quick weeknight dinner.
1 pound shrimp peeled shrimp
2 Tbsp olive oil
1/4 to 1/2 Tsp crushed red pepper flakes - to taste
4 Garlic cloves
6 Sprigs Parsley
Celtic or sea salt
Fresh-ground black pepper
Variations
Fresh thyme or basil
Scallions or garlic scapes
In a large skillet large enough to place the shrimp in a single layer, heat the oil over medium-high heat until hot but not smoking.
Add the minced garlic to the skillet. Cook and stir for about 30 seconds
Add in the crushed red pepper flakes and cook for another 30 seconds.
Add the shrimp and cook for 3-4 minutes, tossing occasionally, until the shrimp turn pink.
Season the shrimp with salt and pepper to taste.
Sprinkle with chopped parsley and serve.
Variations
Add scallions or garlic scapes in addition to or in place of the crushed red pepper.
Add some fresh thyme or basil in addition to in place of the parsley.
