- 1/4 cup Cardenas EVOO
- 3 tablespoons Cardenas Garlic Chili Oil
- 6 cloves minced garlic
- 2 tablespoons minced shallot
- 1 teaspoon smoked paprika
- 1/8 teaspoon chili flake
- 1/2 teaspoon sea salt plus salt for pasta water
- 1.5lb Peeled and de-veined raw shrimp
- Finely chopped parsley for garnish
Directions:
- In a large saute pan, add EVOO and Garlic Chili Oil. Over medium heat, cook garlic and shallots for 4-5 minutes. Lower heat if garlic browns.
- Add seasoning and salt to the oil, mixing well with a spatula. Add shrimp and cook for 5-8 minutes, turning shrimp constantly.
- Once the shrimp is cooked, it can be served as an appetizer with a fresh loaf of Italian bread, or over pasta as an entrée. Don't forget to garnish with chopped parsley and enjoy!