Step 1

Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

Step 2

Meanwhile, remove the skins from the cloves of 1 head of garlic, then thinly slice the garlic, cut 1 red chili in half lengthwise, remove the seeds with a spoon and thinly slice, pat dry 15 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper

Step 3

Once the water comes to a boil, add in 8 oz spaghetti, mix with the water and cook until al dente (check package instructions)

Step 4

At the same time, heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the sliced garlic & chili, mix continuously, after 2 minutes and the garlic is lightly sauteed, add in the shrimp, all in a single layer, after 1 minute flip the shrimp, then add in 1/3 cup white wine and cook for 2 minutes, then add in 1 tsp sweet smoked Spanish paprika, mix together and turn off the heat

Step 5

Once the spaghetti is cooked al dente, transfer it directly from the stock pot into the pan with the sauce, shaking off any excess water, but it´s ok if a little of that starchy water goes into the sauce, then mix together until well mixed

Step 6

Transfer into shallow bowls and sprinkle with a generous portion of freshly chopped parsley, serve at once, enjoy!