Chef Paige Vandegrift's Garlicky Shrimp

From one of the chefs at The Merc, Lawrence, Kansas. Posted for safekeeping.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 3⁄4 lb large shrimp, peeled and deveined (20 - 24 per pound)
•  salt
•  spanish paprika (optional)
• 2 -3  tablespoons olive oil
• 2 -3  garlic cloves, minced
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 cup white wine
• 1  tablespoon  minced parsley

Directions

1. Heat the olive oil in a large saute pan over high heat. Season the shrimp with salt and a sprinkling of paprika, if desired. Add the shrimp to the pan and sear quickly, stirring occasionally -- just until cooked through and firm to the touch (1 to 2 minutes). Remove the shrimp with a slotted spoon and set aside.
2. Add the garlic and pepper flakes and saute until fragrant; this will take a minute or less -- be very careful not to burn the garlic. Add the wine and reduce to a glaze.
3. Return the shrimp to the pan and toss. Serve immediately. This is a very quick dish -- it should take less than 5 minutes from start to finish.