Shrimp Al Burro Recipe

Season

Pat the shrimp dry with paper towels. Place in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp paprika. Toss to coat evenly and set aside while you prepare the sauce (about 5–10 minutes).

Warm pan and aromatics

Heat a large skillet over medium heat. Add 1 tbsp olive oil and 2 tbsp butter. When butter foams, add the minced shallot and sauté until translucent, about 1–2 minutes. Add the minced garlic and cook, stirring, until fragrant (20–30 seconds), taking care not to brown it.

Deglaze

If using, pour in 1 fl oz dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. If not using wine, add 2 tbsp stock or water and proceed.

Add butter & flavorings

Reduce heat to medium-low and add the remaining 4 tbsp butter in pieces, stirring to create a glossy butter sauce. Stir in 1 tbsp rinsed capers (if using) and 1 tsp red pepper flakes (if using) and let the sauce meld for 30–60 seconds.

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook undisturbed for 1.5–2 minutes until the undersides turn pink and begin to curl. Flip the shrimp and cook for another 1–2 minutes until opaque and just cooked through (total cooking time 3–4 minutes depending on size).

Finish with lemon

Lower heat to medium. Stir in 2 tbsp fresh lemon juice and 2 tbsp stock (or the reserved pan liquid). Toss the shrimp in the sauce to coat and heat through for 15–30 seconds. Taste and adjust seasoning with salt and pepper as desired.

Remove skillet from heat. Stir in 2 tbsp chopped parsley and 1 tsp lemon zest. Spoon shrimp and butter sauce over crusty bread, cooked pasta, or rice. Garnish with additional parsley, a light grind of black pepper and a pinch of coarse sea salt if desired. Serve immediately.