Serves 6
20 min
Spicy Shrimp with Garlic Butter
Recipe GLPR2e22cb96cf20fe
Tender jumbo shrimp pan-seared in olive oil and finished with a luxurious spiced garlic butter sauce infused with white wine and chile paste. A quick, elegant dish that comes together in minutes, perfect served over crusty bread to soak up every drop of the savory, slightly spicy sauce.
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Ingredients
16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
Kosher salt
Freshly ground black pepper
2 tablespoons Extra-virgin olive oil
2 cloves Large garlic cloves, thinly sliced
½ cup Dry white wine
2 tablespoons Sambal oelek or other red chile paste
4 ounces Unsalted butter, cut into tablespoon-sized pieces
Crusty bread, for serving
Directions
Pat the shrimp dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add the shrimp in a single layer and cook for 2 to 3 minutes until the undersides are opaque and just beginning to turn pink. Flip and cook the other side for 1 to 2 minutes more until the shrimp reach an internal temperature of 145°F and are just cooked through. Transfer the shrimp to a clean plate.
Reduce heat to medium and add the sliced garlic to the same skillet. Stir gently and cook for about 30 seconds until fragrant, being careful not to let it brown.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the sambal oelek or chile paste until well combined. Simmer for 1 to 2 minutes until slightly reduced.
Remove the skillet from heat. Add the butter pieces one at a time, stirring constantly until each piece melts completely before adding the next. This will create a silky, emulsified sauce.
Return the cooked shrimp to the skillet and gently toss to coat with the garlic butter sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Divide the shrimp and sauce among serving plates or bowls. Serve immediately with crusty bread for dipping and soaking up the flavorful sauce.
