There’s shrimp and then there’s garlicky, buttery shrimp. There’s just no contest between the two categories—the garlicky, buttery shrimp will win every time. The shrimp in question here are cooked in a riff on Spanish “pil pil” sauce. You’ll toast garlic cloves in butter until fragrant, add smoked paprika for spicy, rich flavor, and then sauté the shrimp until opaque. It’s an easy and quick way to get dinner on the table, and with the addition of wilted spinach, it’s a balanced meal, too. Since you’ll cook the spinach in the same pan as the shrimp, there’s very little cleanup. Win! Don’t skimp on the bread for this meal: it’s crucial for sopping up every last bit of the sauce. Serve with a dry, crisp cider or a lightly effervescent white wine like Albariño or Vinho Verde.