Crevettes Aglio & Olio Shrimp Recipe
Sautés avec l'huile d'olive toscane at ail sautéed with Tuscan olive oil & garlic
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Ingredients
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Main
Seasoning & garnish
To serve (optional)
Method
Main
Prepare shrimp
Pat the shrimp dry with paper towels. If not already done, peel and devein them, leaving tails on or off per preference. Sprinkle the shrimp evenly with 1/2 tsp sea salt and 1/4 tsp black pepper and set aside for 5 minutes.
Heat oil and garlic
In a large skillet over medium heat, warm 4 tbsp extra-virgin Tuscan olive oil until shimmering but not smoking (about 1 minute). Add the thinly sliced garlic in an even layer and sauté, stirring frequently, until the garlic becomes fragrant and just begins to turn pale golden (about 1 to 1½ minutes). Watch carefully to avoid browning.
Sear shrimp
Increase heat to medium-high. Add the seasoned shrimp in a single layer (work in batches if necessary). Let shrimp cook undisturbed for 1½ minutes so they get color, then turn and cook the other side for 1 to 1½ minutes more until opaque and just cooked through. Total cook time per batch should be 3–4 minutes depending on size.
Deglaze and finish sauce
Push the shrimp to one side of the pan. Add 1 tbsp dry white wine to the empty side to deglaze, scraping any browned bits with a wooden spoon. Add 1 tbsp unsalted butter and 1 tbsp fresh lemon juice; stir to melt the butter and combine with the olive oil and garlic to form a glossy sauce. If using red pepper flakes, add 1/4 tsp now. Toss the shrimp in the sauce to coat and heat through for 30 seconds.
Seasoning & garnish
Taste and adjust seasoning: add remaining 1/2 tsp sea salt if needed and up to 1/4 tsp additional black pepper. Remove pan from heat and sprinkle 2 tbsp finely chopped fresh parsley over the shrimp. Toss to combine.
Transfer the shrimp to a warmed serving dish and serve immediately with lemon wedges for squeezing over.
To serve (optional)
If serving with pasta: toss 8 oz cooked spaghetti or linguine with a little of the reserved cooking oil or a tablespoon of olive oil, transfer to plates, top with the prepared crevettes aglio & olio and spoon any pan sauce over the pasta.