Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
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
Once the water comes to a boil, add in 8 oz spaghetti, mix with the water and cook until al dente (check package instructions)
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
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
Transfer into shallow bowls and sprinkle with a generous portion of freshly chopped parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe