Gamberi al Peperoncino
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 tablespoonsextra virgin olive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- ¼ cupdry white wine
- ¼ cupfresh parsley
- 1lemon
- ½ teaspoonsalt
- ·crusty Italian bread (for serving)
Prep
- 01
Mince 4 cloves garlic
- 02
Chop 1/4 cup fresh parsley
- 03
Juice 1 lemon
- 04
Pat 1 pound large shrimp dry with paper towels
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Add the minced garlic and 1/2 teaspoon red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
- 03
Add the shrimp in a single layer and cook for 1 1/2 to 2 minutes per side until just pink and opaque.
- 04
Pour in 1/4 cup white wine and let it bubble for 1 minute, scraping up any browned bits from the pan.
- 05
Remove from heat and stir in the chopped parsley, lemon juice, and 1/2 teaspoon salt. Toss to coat the shrimp evenly.
- 06
Serve immediately with crusty bread to soak up the garlicky oil.
Spice Tips
For a milder version, reduce red pepper flakes to 1/4 teaspoon or omit entirely. For more heat, increase to 3/4 teaspoon or add a thinly sliced fresh red chili with the garlic. A pinch of smoked paprika adds depth without extra heat.
This dish comes together in under 10 minutes once prep is done, so have everything ready before you start cooking. The shrimp will overcook quickly, so watch them closely. Leftovers can be refrigerated for 1 day but are best eaten immediately.