Garlic Herb Butter Shrimp with Smoked Paprika
This is a fast skillet shrimp dish where the shrimp are seared first, then tossed in a garlicky butter sauce brightened with lemon and parsley. Smoked paprika adds color and a gentle smoky flavor. Serve it as an appetizer with crusty bread or spoon it over pasta or rice for dinner.
Preparation Steps
Dry the shrimp well with paper towels, then season them with salt, pepper and the smoked paprika.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams.
Lay the shrimp in the pan in a single layer and leave them for about 2 minutes, until pink and lightly golden underneath. Turn them and cook for 1 to 2 minutes more, then lift them onto a plate.
Lower the heat to medium and add the remaining butter and the garlic. Stir for about 1 minute, until the garlic smells fragrant but has not browned.
Stir in the chili flakes, if using, along with the parsley and lemon juice.
Return the shrimp and any juices to the pan and toss for 1 to 2 minutes, just until the shrimp are opaque all the way through and coated in sauce. Serve right away.
Tips & Variations
- Cook the shrimp in two batches if your pan is small; crowding makes them steam instead of sear.
- Toss the finished shrimp with cooked spaghetti or linguine and a splash of pasta water to turn it into a full meal.
- Keep leftovers covered in the fridge for up to 2 days and reheat gently in a skillet until steaming hot.
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