2 tablespoon olive oil
1/2 teaspoon red pepper flakes
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
2 tablespoon dry white wine
2 tablespoon lemon juice
1/2 teaspoon paprika
2 tablespoon finely chopped fresh parsley
salt and pepper to taste
Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the red pepper flakes and cook for about 30 seconds. Add the garlic and cook for about 1 minute. Add the shrimp, wine, lemon juice, and paprika. Cook, stirring occasionally, for 4 to 6 minutes, or until the shrimp turn pink and opaque. Do not overcook the shrimp. Sprinkle with the parsley, season with salt and pepper, and serve.
Tip: This is good served with rice or pasta.