Garlic Shrimp With Calamari Recipe

Pat dry and season

Rinse shrimp and calamari briefly under cold water, then pat completely dry with paper towels. Place seafood in a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss to coat.

If shrimp are large and you prefer, butterfly them slightly so they cook evenly. Cut larger calamari tubes into 1/2-inch rings if not already sliced.

In a small bowl whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp dry white wine (if using), 1/4 tsp red pepper flakes and 1/2 tsp paprika. Pour half the mixture (about half of the olive oil mixture) over the seasoned seafood and toss to coat. Let rest 10–15 minutes at room temperature while you prepare the aromatics.

Heat pan

Place a large sauté pan or heavy skillet over medium-high heat. Add 1 tbsp olive oil (from the remaining marinade amount if desired) and 2 tbsp unsalted butter. Once butter melts and starts to foam, reduce heat briefly to medium to avoid burning.

Sauté shallot and garlic

Add the finely minced shallot to the pan and cook 1–1½ minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to prevent browning.

Cook seafood

Increase heat to medium-high. Add the marinated calamari first and sauté 1–2 minutes until they begin to curl and become opaque. Push calamari to the side of the pan, add the marinated shrimp in a single layer and cook 1–2 minutes per side (total 2–4 minutes) until shrimp turn pink and opaque and develop a light golden sear. If using, pour the reserved marinade over the seafood and add the 2 tbsp dry white wine (if you used none earlier) to deglaze the pan; cook another 30–60 seconds to reduce slightly. Avoid overcooking calamari—total cooking time for calamari should be 2–3 minutes.

Taste and adjust seasoning: add additional salt or pepper to taste and sprinkle 1 tsp lemon zest over the seafood.

Turn off heat and stir in remaining 1 tbsp unsalted butter (or up to 2 tbsp for a richer sauce) and the remaining olive oil from the marinade. Add the chopped parsley and toss gently to combine so the butter melts into a glossy sauce that coats the shrimp and calamari.

Transfer seafood to a warm serving dish. Sprinkle optional 2 tbsp grated Parmigiano-Reggiano if using, and serve immediately with lemon wedges and crusty bread or over pasta/rice to soak up the garlic sauce.