Garlicky Doused Shrimp Food

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

SAUTéED SHRIMP WITH GARLIC AND PARSLEY

Steps:

• Season: 1 pound shrimp, with Salt Fresh-ground black pepper.
• Season the shrimp liberally because the seasoning needs to penetrate the shell. Peel and chop: 4 garlic cloves.
• Cover with a bit of olive oil to keep from oxidizing. Pick the leaves from: 6 parsley sprigs.
• Chop the leaves; you should have at least 3 tablespoons.
• Heat a heavy-bottomed skillet. When hot, pour in: 2 tablespoons extra-virgin olive oil.
• Turn the heat up to high and add the seasoned shrimp. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
• Add 4 sliced scallions to the shrimp with the garlic and parsley.
• Add a large pinch of dried chile flakes.
• For the parsley, substitute chopped cilantro or a chiffonade of basil leaves.
• Peel and devein the shrimp before cooking.

GARLIC LEMON SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.