Start by patting the shrimp dry with a paper towel. This step helps them sear beautifully in the pan without releasing too much moisture.

In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the sliced garlic. Let the garlic sauté for about 1-2 minutes, until it turns golden and fragrant. Be careful not to burn it—you want the garlic to soften and infuse the oil, not get crispy.

Add the shrimp to the pan in a single layer. Let them cook for 2-3 minutes on one side until they start to turn pink. Flip them over and cook for another 2-3 minutes until they’re fully cooked and opaque.

Sprinkle the red pepper flakes, smoked paprika, and a pinch of salt and pepper over the shrimp. Stir everything together to ensure the shrimp are evenly coated in the flavorful oil and spices.

If you’re using dry white wine, now’s the time to pour it in. Stir to deglaze the pan, scraping up any delicious bits stuck to the bottom. Let the wine simmer for a minute or so to reduce slightly.

Once the shrimp are cooked through and the sauce has thickened slightly, sprinkle fresh parsley over the dish for a burst of color and freshness.

Serve the garlic shrimp immediately, ideally with a side of crusty bread for dipping into the flavorful sauce. You can also serve it over rice or pasta for a heartier meal.