Spanish Garlic Shrimp
1/3 cup Epicurean Garlic Extra Virgin Olive Oil
½ tsp. dried red pepper flakes
2 bay leaves
¾ lb. small to medium shrimp, shelled & deveined
2 Tbs. fresh lemon juice
1 to 2 Tbs. fresh parsley chopped
1 lb. angel hair pasta
Cook pasta according to label.
In a large skillet, cook red pepper flakes & bay leaves in Epicurean Garlic Extra Virgin Olive Oil for 3 minutes on medium heat. Add shrimp, cook until pink, 3 – 4 minutes. Remove bay leaves. Transfer pasta to serving dish, add shrimp, drizzle with fresh lemon juice & garnish with parsley.