10 min
5 min
4 pers
Ingredients
- 1/3 cup Arlotta Lemon Infused Olive Oil
- 3 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 2 teaspoons paprika
- 2 pounds shell-on deveined jumbo shrimp
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Step 1
Heat Arlotta Lemon Infused Olive Oil in a large skillet over high heat.
Step 2
Add sliced garlic to the heated oil and cook until translucent.
Step 3
Sprinkle red pepper flakes and paprika into the oil.
Step 4
Add the shrimp to the skillet and toss to coat them evenly with the seasoned oil.
Step 5
Cook the shrimp until they turn bright pink on the outside and the meat is no longer transparent in the center, which should take about 1 to 2 minutes.
Step 6
Reduce the heat to medium-low and add the chopped fresh basil to the skillet. Toss lightly to incorporate.
Step 7
Season the shrimp with salt and black pepper to taste.
Step 8
Serve hot and enjoy!
