Garlic Shrimp (warm) Recipe

Garlic Butter Sauce & Shrimp

1. 1

   Prepare the shrimp

   If not already done, peel and devein 1 lb large shrimp, leaving tails on or off per preference. Pat shrimp dry with paper towels. Season both sides lightly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp smoked paprika; set aside.

2. 2

   Heat the pan

   Place a large skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil and allow it to heat until shimmering (about 30–45 seconds).

3. 3

   Sear the shrimp

   Add the seasoned shrimp in a single layer (work in two batches if your pan is small). Cook without moving for 1 to 1 1/2 minutes until the underside is golden. Flip shrimp and cook 30–60 seconds more until just opaque and cooked through. Transfer shrimp to a plate and keep warm. Shrimp will finish cooking slightly in the sauce.

4. 4

   Make the garlic butter sauce

   Reduce heat to medium. In the same skillet, add 4 tbsp unsalted butter. When butter begins to foam, add the minced garlic (6 cloves) and 1 tsp red pepper flakes. Sauté, stirring constantly, for 30–45 seconds until fragrant but not browned.

5. 5

   Deglaze and finish sauce

   Add 2 tbsp dry white wine (or 2 tbsp water or extra lemon juice if omitting wine) to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the liquid to reduce for 30–45 seconds. Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Taste and adjust seasoning, adding more salt or lemon if desired.

6. 6

   Combine shrimp and sauce

   Return the cooked shrimp to the skillet and toss in the garlic butter sauce for 30–60 seconds to coat and finish cooking. Spoon the hot sauce over the shrimp so they are well coated and warmed through.

7. 7

   Serve

   Transfer garlic shrimp to a warm shallow serving dish (tapas-style). Garnish with additional chopped parsley and smoked paprika if desired. Serve immediately with lemon wedges and crusty bread for dipping in the garlic butter sauce.