The shrimp :
500 g large, peeled, deveined shrimp with or without tails
2 cloves of garlic, chopped
2 tablespoons chopped flat-leaf parsley or more
1 pinch optional paprika, for color and a little more flavor
Salt and pepper to taste
2 tbsp. tablespoons of good quality olive oil
2 tablespoons of butter or more if you want more sauce
250 g of pasta or more
Prepare your ingredients:
Finely chop the garlic and parsley.
Quickly rinse your shrimp in cold water and pat them dry, patting them with paper towels.
Cook the pasta:
Put water to boil in a large saucepan or casserole dish.
Add salt and bring to a boil.
Once it boils, add your pasta.
Cook, uncovered, 8 to 10 minutes, until they are “al dente” (or according to the time indicated on the package).
Cook the shrimp with garlic and parsley:
While your pasta is cooking, prepare the shrimp with a garlic and parsley sauce:
In a large skillet, heat the oil over medium heat.
Sauté the shrimp, 1.5 minutes per side, or until they turn pink.
Be careful, do not cook them for a long time, otherwise they will become rubbery.
Salt and pepper according to your tastes.
Optionally add a pinch of paprika, mix.
Note: if your pan is small or if you are using more shrimp, proceed in several batches, setting aside the cooked shrimp on a plate as you go.
Add the garlic and butter to the pan. Leave to cook for 2 minutes while stirring.
Add the parsley, mix everything.
To finish :
Drain your pasta, taking care to keep a ladle of the cooking water.
Add the pasta and cooking water to the pan, mix everything gently and heat quickly.