Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 1, 2023
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Garlic and Parsley Shrimp
Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy but labor intensive

Peeling the shells from a pound of shrimp may take about 10 minutes but remember that they cook in a quarter of that time.  This piquant sautéed shrimp dish with abundant garlic and parsley can be served over pasta or along with rice.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 25 minutes

1/3 cup extra-virgin olive oil

2 pounds fresh medium shrimp with their heads or 1 pound defrosted medium shrimp, heads and/or shells removed and saved for making broth

3 large garlic cloves, finely chopped

1/4 cup finely chopped fresh parsley

1/2 teaspoon red chile flakes

Salt and freshly ground black pepper to taste

In a large skillet, heat the olive oil over high heat, then add the shrimp, garlic, parsley, chile, and season with salt and pepper, and cook until the shrimp turn orange-pink and firm, turning, 5 to 6 minutes.  Be a bit liberal with your salt, otherwise the shrimp will be bland.   Remove to a serving platter and serve.

Variation: 

Note: 

Posted: 12/29/2006



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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© 1999-2023 Clifford A. Wright