3 tablespoons olive oil
8 cloves garlic sliced thin
2 lb already cooked small shrimp-thawed (take the shells off from tails)
2 lb linguine
1 tablespoon parsley flakes
1/2 teaspoon paprika
salt to taste
1/2 teaspoon of crushed red pepper
3 cubes chicken boullions (you can substitue with chicken broth if you don't have boullions)
3 cups of reserved water from the pasta
grated parmesan cheese for garnish
Cook pasta according to package directions, make sure you reserve about 3 cups of the pasta water.
In a large skillet on medium,heat olive oil, saute' garlic, do not burn it, then add parsley flakes, salt, paprika and crushed pepper it all together, add shrimp and toss, cook shrimp for about 1-2 minutes stirring occasionally, in the hot reserved water throw in the boullion cubes make sure they dissolve thoroughly, add broth to the shrimp and mix well. Divide pasta into portions and spoon sauce with shrimp on top; garnish with Parmesan cheese.
If you like to dip the bread in the sauce you can double the broth.