Buttery Shrimp With Garlic and Paprika
A delicious and easy seafood dish of juicy shrimp cooked in butter, garlic, and paprika, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 pounds large shrimp, 16 to 20 per pound, peeled and deveined
- Salt and black pepper to taste
- 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 for garnish
- Lemon wedges for serving
Instructions
Preparation
- 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.
- Remove the rosemary and set aside, leaving the pan on the heat.
Cooking
- Arrange the shrimp in the skillet in an even layer without crowding. 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.
Serving
- Serve on warm plates or a large platter with all the buttery pan juices, topped with parsley and accompanied by lemon wedges.
Notes
This dish is best served warm. Pair it with some crusty bread or a fresh salad for a lovely meal. Tips: Make sure your shrimp are dry before seasoning, and don't overcrowd the skillet.