Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp & Main
Garlic & Oil
Acid & Freshness
To Serve
Method
Prep
Prepare shrimp
Pat shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if using; set aside.
Thinly slice garlic cloves and slice guindilla peppers (if using pickled, drain and slice into 1/4-inch strips). Finely chop parsley and cut lemon for juice and wedges.
Cook Garlic & Peppers
Heat a large skillet (10–12 inch) over medium heat. Add 1/2 cup extra-virgin olive oil and 1 tablespoon unsalted butter. Warm until butter melts and oil shimmers but does not smoke (about 1–2 minutes).
If using red pepper flakes for extra heat, add 1/4 tsp now and stir for 10 seconds to release aroma.
Sauté Shrimp
Increase heat to medium-high. Add the seasoned shrimp in a single layer. Let cook undisturbed for 30–45 seconds to develop slight sear, then stir or flip and cook another 30–60 seconds until shrimp are opaque and just cooked through (total 2–3 minutes depending on size).
As shrimp finish, pour in 1/4 cup dry white wine (or chicken broth) to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Allow wine to reduce by half, about 1 minute.
Squeeze in 1 tablespoon fresh lemon juice and toss to combine. Taste and adjust seasoning — add a pinch more salt or pepper if desired.
Finish & Serve
Turn off heat and sprinkle 1/4 cup chopped flat-leaf parsley over the shrimp. Give everything a final toss so shrimp are well coated in garlicky oil.
Transfer shrimp and oil to a warm shallow serving dish. Serve immediately with crusty bread to soak up the garlic oil and lemon wedges on the side.
Notes: For authentic Spanish style, use more olive oil (up to 3/4 cup) and serve in a cazuela; use pickled guindilla for a mild vinegary pepper heat. If using frozen shrimp, thaw completely and pat very dry before seasoning.