Spanish Garlic Shrimp (Gambas al Ajillo)

Pat the shrimp dry with paper towels. Season the shrimp with salt and black pepper.

Heat the olive oil in a large skillet or cazuela over medium-high heat until shimmering.

Add the sliced garlic and red pepper flakes to the hot oil. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.

Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.

Stir in the smoked paprika during the last minute of cooking.

Remove the skillet from the heat. Garnish generously with fresh chopped parsley.

Serve immediately with crusty bread for dipping in the flavorful oil.