Shrimp with Garlic and Parsley

The simplest ingredients make some of the most flavorful dishes where each ingredients shines but mesh together in a tasty way. This recipe is a great way to create a sophisticated shrimp dish without a lot of effort...the power of spices is amazing. These shrimp are definitely don't boring and have a bit of heat to them. If you are looking for a quick weeknight meal, pair these shrimp with some tomato soup or zucchini tots and a salad for a healthy dinner. I didn't thaw my shrimp so there was a ton of liquid that that I needed to drain off. When you do that you lose the juice that helps keep the shrimp moist and adds an additional flavor component. However, the shrimp were still yummy nonetheless and for those that don't like a broth than you may be okay with forgoing the broth.

Ingredients:
4 garlic cloves, minced
1 teaspoon red pepper flakes
1 teaspoon paprika
1 lb small shrimp, peeled, deveined and thawed
2 tablespoons lemon juice, fresh
2 tablespoons, dry white wine (I used Uppercut)
Pepper
Fresh parsley
Lemon olive oil

Directions:

In a saute pan, heat the olive oil over medium heat. Add in the garlic, red pepper flakes and the paprika. Heat until it becomes fragrant. Then add the lemon juice, white wine and shrimp and stir.

Cook over high heat for about 5 minutes until the shrimp are opaque and pink. Season with pepper and parsley then serve.