Buttery Shrimp With Garlic and Paprika
Introduction
If you love seafood, you’re in for a real treat! This Buttery Shrimp with Garlic and Paprika is not just delicious; it’s also super easy to make. With juicy shrimp soaked in buttery goodness and hints of garlic and paprika, it’s a dish that will impress your family and friends.
Why Make This Recipe
This recipe is perfect for any occasion! Whether you’re whipping up a quick weeknight dinner or planning a lovely weekend meal, these buttery shrimp are sure to delight. Plus, they come together in just a few minutes, making them easy enough for anyone to try!
How to Make Buttery Shrimp With Garlic and Paprika
Ingredients:
- 1 1/2 pounds large shrimp, 16 to 20 per pound, peeled and deveined
- Salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary leaves
- 6 tablespoons unsalted butter, cut in chunks
- 2 large garlic cloves, minced or grated
- 1 tablespoon tomato paste
- 1 tablespoon hot paprika
- 1/4 cup dry white wine
- 2 tablespoons roughly chopped flat-leaf parsley
- Lemon wedges, for serving
Directions:
- Pat the shrimp dry with a paper towel and season with salt and pepper.
- Set a large skillet over medium-high heat and add the olive oil. When the oil is wavy, add the rosemary and let it sizzle for about 15 seconds, stirring to let it crisp a bit. Remove the rosemary and set aside, leaving the pan on the heat.
- Arrange the shrimp in the skillet in an even layer without crowding. (Work in batches if necessary.) Cook for about 1 minute until the shrimp start turning opaque, then flip them over and cook for another minute. Add the butter and swirl the pan to distribute. Reduce heat to maintain a sizzle.
- Add the garlic and reserved rosemary, stir to coat, and cook for 1 minute. Push the shrimp aside to make space in the center of the pan. Add the tomato paste, paprika, and wine, and stir to dissolve. Shake the pan to mix the butter and pan juices with the shrimp.
- Serve on warm plates or a large platter with all the buttery pan juices, topped with parsley and accompanied by lemon wedges.
How to Serve Buttery Shrimp With Garlic and Paprika
This dish is best served warm. Place the buttery shrimp on a cozy plate, drizzle on all those pan juices, and watch it disappear! Pair it with some crusty bread or a fresh salad for a lovely meal.
How to Store Buttery Shrimp With Garlic and Paprika
If you have any leftovers (though I doubt you will!), let the shrimp cool completely before storing. Place them in an airtight container in the fridge. They’ll keep well for up to 2 days. Reheat gently in a skillet to enjoy again!
Tips to Make Buttery Shrimp With Garlic and Paprika
- Make sure your shrimp are dry before seasoning. This helps them cook evenly.
- Don’t overcrowd the skillet; cooking in batches ensures they cook perfectly.
- Feel free to adjust the level of paprika based on your spice preference.
Variation
You can add a bit of lemon juice for extra freshness or mix in other herbs like thyme for more flavor. Want a bit of creaminess? Stir in a splash of heavy cream at the end!
FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking.
2. What can I serve with this dish?
Crusty bread, rice, or a simple salad pairs wonderfully with this shrimp recipe.
3. Is this dish spicy?
The amount of paprika gives it a mild kick, but you can reduce the amount if you prefer less heat.
