Description
Gambas al Ajillo is a classic Spanish tapas dish featuring succulent shrimp sautéed in fragrant garlic-infused olive oil with a hint of red pepper flakes and a splash of white wine or lemon juice. This quick and flavorful appetizer is served sizzling hot, garnished with fresh parsley, and perfect for dipping with crusty bread to soak up the aromatic sauce.
Ingredients
Scale
Main Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 1/3 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons dry white wine or lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice (optional)
- Crusty bread for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture. This helps them cook evenly and develop better flavor. Set aside.
- Heat the Oil and Garlic: Warm the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook gently for about 1 to 2 minutes until the garlic is fragrant but not browned to avoid bitterness.
- Add Red Pepper Flakes: Stir in the red pepper flakes and cook briefly to release their spicy aroma into the oil.
- Cook the Shrimp: Arrange the shrimp in a single layer in the skillet. Season with salt and black pepper. Cook for about 1 to 2 minutes on each side until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Deglaze and Simmer: Pour in the dry white wine or lemon juice to deglaze the pan. Allow it to simmer for about 1 minute so that the flavors meld and the sauce slightly reduces.
- Finish and Garnish: Remove the skillet from heat. Sprinkle the chopped fresh parsley over the shrimp and add additional lemon juice if desired for a bright finish.
- Serve Immediately: Serve the gambas al ajillo hot with crusty bread on the side to soak up the flavorful garlic oil.
Notes
- Use high-quality extra virgin olive oil for the best flavor and aroma.
- Be careful not to overcook or burn the garlic, as it can become bitter and impact the dish’s taste.
- Gambas al Ajillo is traditionally served sizzling hot in a small skillet, enhancing the sensory experience.
- For a less spicy version, reduce or omit the red pepper flakes.
- Serve immediately to enjoy the shrimp and sauce at their best.
