Crevettes à l’ail et au beurre à la poêle

Ingrédients

• 1 1/2 lbs large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Juice of 1 lemon
• 1/4 cup dry white wine (optional)
• Fresh parsley, roughly chopped
• Lemon wedges for serving
• Crusty bread, pasta, or rice for serving

Préparation

1. 1

   Pat shrimp completely dry with paper towels. Season with salt, black pepper, and smoked paprika.

2. 2

   Heat a large skillet over medium-high heat. Add olive oil and let it get hot until shimmering.

3. 3

   Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and curled into a C shape. Remove and set aside.

4. 4

   Reduce heat to medium. Add butter to the same pan and let it melt. Add minced garlic and stir for 60 seconds until fragrant but not browned.

5. 5

   Pour in white wine if using. Let it bubble and reduce for 1 minute, scraping up any bits from the pan bottom.

6. 6

   Add red pepper flakes and squeeze in the lemon juice. Stir and taste for salt.

7. 7

   Return shrimp to the pan. Toss to coat and warm through for 30 seconds only. Do not overcook.

8. 8

   Scatter fresh parsley on top and serve immediately with crusty bread, pasta, or rice.