Pistachio Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling pan of garlicky shrimp pulled straight from the stove and set right on the table. The combination of golden-edged garlic, a kick of red pepper flakes, and bright lemon juice in a pool of good olive oil is the kind of thing that makes people tear off bread just to soak up every last drop. Every single ingredient here is clean and straightforward — shrimp, garlic, olive oil, lemon, parsley — so there's no need to scan labels or second-guess what's hiding in a sauce packet. The technique is just as simple: get the oil shimmering, coax the garlic to pale gold, then let the shrimp cook fast over higher heat until they're pink, curled, and perfectly opaque. Finishing with a squeeze of fresh lemon right off the heat keeps everything bright and lifts the richness of the olive oil beautifully. It's the kind of recipe that looks impressive enough for company but comes together in one pan with almost no effort at all.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels, then season evenly with the salt and black pepper.
- 2
Pour the olive oil into a large (10–12-inch) skillet or cazuela and set over medium heat until the oil shimmers and a garlic slice dropped in sizzles immediately, about 2 minutes.
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