Gambas Al Ajillo Pasta (Garlic Shrimp Pasta)

• 3/8 cup Spanish olive oil
• 2 teaspoons red pepper flakes (more or less depending on taste)
• 1 tablespoon fresh parsley, minced
• 6 garlic cloves, minced (more or less depending on taste)
• 1 pinch salt & pepper
• 2 tablespoons fresh lemon juice (approximately 1.5 lemons)
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• 1/4 cup parmesan cheese, shredded and fresh (to taste, I used almost a 1/4 cup)
• 3/4 lb medium shrimp, with the shells on (20-25/pound)
• 8 ounces rotini pasta

1. Cook pasta and set aside.
2. Combine parsley and garlic. Sprinkle salt and pepper on mix.
3. Combine lemon juice, sherry and paprika and set aside.
4. In medium sized saucepan or wok, heat olive oil on medium heat and add red pepper flakes to infuse oil. Approximately 1 minute. (reduce heat if it starts to burn).
5. Add parsley and garlic mixture. Allow garlic to cook and not burn.
6. Add lemon juice, sherry and paprika mixture. Allow to rollling boil.
7. Add shrimp (with shells). Once cooked through when pink, remove from heat, add pasta. Mix. Add Parmesan and mix. Allow the Parmesan to melt.
8. Serve with grated fresh Parmesan.

spanish olive oil, red pepper, fresh parsley, garlic, salt, lemon juice, sherry, paprika, parmesan cheese, shrimp, rotini pasta

Taken from www.food.com/recipe/gambas-al-ajillo-pasta-garlic-shrimp-pasta-352134 (may not work)