F. Garlic Shrimp Recipe

Prepare shrimp

Pat the peeled and deveined shrimp dry with paper towels. Drying helps get a good sear and reduces splatter.

Season shrimp

Place shrimp in a medium bowl. Add smoked paprika, red pepper flakes, Kosher salt, and black pepper. Toss to coat evenly.

Heat pan

Heat a large skillet over medium-high heat until hot (about 1–2 minutes). Add 2 tablespoons olive oil and 1 tablespoon butter; swirl to melt butter and coat the pan.

Sear shrimp

Arrange shrimp in a single layer in the hot skillet without overcrowding. Cook undisturbed 1.5–2 minutes until the undersides turn pink and slightly golden. Flip shrimp and cook another 1–1.5 minutes until just opaque (total 3–4 minutes depending on size). Transfer shrimp to a plate and tent with foil to keep warm.

Make garlic sauce

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Pour in white wine (or chicken broth) and lemon juice, scraping up any browned bits from the pan. Let the liquid reduce about 1–2 minutes until slightly thickened.

Finish shrimp in sauce

Return shrimp to the skillet and toss in the garlic-lemon sauce for 30–60 seconds to reheat and coat. Taste and adjust seasoning with additional salt or lemon as needed.

Turn off heat and stir in chopped parsley and sliced chives (if using). Spoon any pan sauce over the shrimp.

Transfer shrimp to a serving plate. Garnish with lemon wedges alongside for squeezing.

If serving as a combo, divide steamed rice or cooked linguine and steamed vegetables between plates. Top with garlic shrimp and spoon extra sauce over the rice or pasta.

Serve immediately while hot.