Ingredients

10 cloves of garlic, peeled
1/2 cup olive oil
1 teaspoon red pepper flakes
1/4 teaspoon smoked Spanish paprika (also known as Pimenton)
1 pound shrimp, peeled and deveined, tails left on
crusty bread or crostini, optional for serving

Directions

1. Place the garlic cloves in a food processor. Using the pulse button, chop the garlic until finely minced.
2. Transfer the garlic to an oven-safe dish (preferably a cazuela). Add the olive oil, red pepper flakes, and paprika. Stir to combine. Let the mixture sit at room temperature for 30 minutes and up to 2 hours.
3. Preheat the oven to 375°F. Place the dish with the olive oil and garlic mixture in the oven. Heat for 4-5 minutes until the oil is hot and the garlic is starting to be fragrant.
4. Add the shrimp and cook for 3-4 minutes.
5. Flip the shrimp and baste with the oil. Continue cooking until the shrimp is plump and pink, 3-4 minutes more.
6. Serve immediately with crusty bread or crostini for mopping. Enjoy!

Serves 6-8.

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Ingredients

1 serving pasta (my favorite kind is spaghetti)
2 tablespoons olive oil
1 small shallot, sliced into half moons
2-3 cloves garlic, minced
4 anchovy fillets (packed in oil), minced
1/4 cup white wine
1/4 cup finely grated parmesan cheese, plus more for serving
1 heaping tablespoon chopped fresh herbs (parsley, thyme, oregano, basil)
salt and freshly ground black pepper

Directions

1. Bring a large pot of water to a boil. Season with salt and add the pasta. Cook for one minute less than instructed on the side of the box.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 3 minutes until soft and fragrant.
3. Add the anchovies and garlic and cook, breaking the anchovies into pieces for 4-5 minutes. Take care not to brown the garlic. When the garlic and anchovies are just starting to stick to the bottom of the pan, deglaze by pouring in the wine.
4. With a slotted spoon add the pasta to the saute pan with the shallot anchovy mixture. Don't drain the pasta, you'll need to use some of the water to thicken the sauce.
5. Add the cheese and stir to coat. Pour in 2 tablespoons to 1/4 cup of pasta water until the pasta is coated with a thick sauce. Throw in herbs, season with salt, and pepper, and toss until combined.
6. Transfer to a bowl and sprinkle with more parmesan and a few cracks of black pepper. Enjoy!

Serves 1.

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