|200 g||shrimp (peeled and deveined)|
|4 tbsp||olive oil|
|1 tsp||chili flakes|
|3½ tbsp||white wine|
|baguette for serving (toasted)|
If using frozen shrimp, thaw and drain. Peel garlic and thinly slice. Roughly chop parsley. Heat olive in a pan over medium heat. Add garlic and sauté for approx. 1 min., taking care not to brown the garlic. Add shrimp and chili flakes to pan. Sauté over medium heat until shrimp are cooked all the through, approx. 3 – 4 min.