Spanish Garlic Shrimp with White Beans (Gambas Al Ajillo con Judías Blancas)

Method

1. Step 1: Prep the shrimp by patting completely dry with paper towels. This ensures proper searing. Season lightly with salt and set aside. The shrimp should be cold from the fridge for best texture.

2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the sliced peppers in a single layer. Let them char undisturbed for 3-4 minutes until blistered and slightly blackened on edges. They should be tender-crisp with a sweet, smoky aroma. Transfer to a plate.

3. Step 3: Reduce heat to medium. Add remaining 2 tablespoons olive oil to the pan. Add sliced garlic and cook for 1-2 minutes until fragrant and just turning golden. Watch carefully—garlic burns quickly and turns bitter. You want a sweet, toasty aroma.

4. Step 4: Add the smoked paprika and chili flakes. Stir for 30 seconds until the spices bloom and become fragrant. The oil will turn reddish-orange and become aromatic.

5. Step 5: Increase heat to high. Add the shrimp in a single layer. Sear for 90 seconds without moving—they should form a golden crust on the bottom. The shrimp will turn pink and curl slightly.

6. Step 6: Flip the shrimp. Add the roasted peppers and drained cannellini beans. Carefully toss everything together. The beans will absorb the garlic oil and become flavorful.

7. Step 7: Remove from heat. Add lemon juice, zest, and most of the parsley. Toss gently. The residual heat will wilt the parsley slightly and release its herbaceous aroma. Taste and adjust seasoning.

8. Step 8: Serve immediately in warm shallow bowls. Garnish with remaining parsley. The dish should have pools of garlicky olive oil at the bottom—perfect for dipping crusty bread.