There are many variations on this classic. In our version, our delicate, creamy early harvest olive oils with high smoke points make them the perfect olive oil type for this recipe. Serve with crusty bread, drizzles of Garlic olive oil and toss with a dish of perfectly prepared spaghetti

Serves: 4-6

  • 4-6 garlic cloves, halved or minced
  • 1 cup extra-virgin olive oil
  • 2 tbsp Sicilian Lemon white Balsamic
  • 1 tbsp crushed red pepper flakes or 1 chopped red chili
  • 1/4 cup chopped flat-leaf parsley (leaves only)
  • Optional: 1/4 cup finely diced celery
  • 2 pounds shelled and deveined medium/large shrimp
  • Salt
  • Crusty bread (the best you can find), for serving

In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chili flakes (or fresh) and parsley cooking over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls and drizzle with Sicilian Lemon Balsamic to taste. Serve with crusty bread or toss gently with a perfectly prepared pot of spaghetti - a classic.