Shrimp With Calamari Recipe

Pat dry and inspect

Pat the shrimp and calamari very dry with paper towels. Remove any remaining shells, veins, or cartilage. Trim any large tentacles into bite-sized pieces if needed so shrimp and calamari cook evenly.

Place the shrimp and calamari in a large bowl ready for the marinade (use the same bowl for marinating).

Make marinade

In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic (3 cloves), paprika, red pepper flakes, 1 tsp salt and 1 tsp black pepper until combined.

Pour half of the marinade over the shrimp and calamari and toss to coat evenly. Reserve the other half for finishing the dish. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid toughening the seafood).

Prepare aromatics

Heat 1 tbsp olive oil and 2 tbsp butter in a large heavy skillet over medium-high heat until shimmering and butter foams. Add the diced shallot and cook 1–2 minutes until softened. Add the sliced garlic and cook about 30 seconds until fragrant but not browned.

Add tomatoes

Add the halved cherry tomatoes and cook 2–3 minutes, pressing lightly so they begin to blister and release juices. Season with a pinch of salt and freshly ground pepper.

Cook shrimp and calamari

Increase heat to medium-high. Add the marinated shrimp to the skillet in a single layer and cook 1–1.5 minutes per side until they turn pink and just opaque. Remove shrimp to a plate and tent loosely with foil. Add the calamari in a single layer and cook 1–2 minutes, stirring once—cook just until opaque and slightly firm (do not overcook). If your skillet is small, cook in batches to avoid crowding.

Return shrimp to the skillet with the calamari and stir to combine.

Deglaze and finish

Pour the reserved marinade and 1/4 cup dry white wine (or chicken broth) into the skillet to deglaze, scraping up any browned bits from the bottom. Let the liquid simmer 1–2 minutes to reduce slightly. Stir in the chopped parsley and remaining 1 tbsp olive oil or 1 tbsp butter if desired. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice to brighten.

Serve

Transfer the shrimp and calamari to a warmed platter. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread to soak the sauce or over cooked pasta or rice. Recommended portion: divide among 4 plates.