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.

Pam Lolley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the garlic and ⅛ teaspoon crushed red pepper. Cook, stirring constantly, for 30 seconds. Add spinach and cook, tossing, until wilted, about 2 minutes. Season with ¼ teaspoon salt and transfer to a bowl; cover to keep warm. Wipe skillet clean.

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  • Pat shrimp dry and season with remaining ½ teaspoon salt. Add butter and remaining 4 tablespoons oil to skillet; heat over medium-high until butter is melted. Add paprika, remaining garlic, and remaining 1 teaspoon crushed red pepper. Cook, stirring constantly, until mixture is fragrant and garlic softens, about 1 minute. Add shrimp and cook until opaque and just cooked through, about 2 minutes per side, turning halfway through. Serve shrimp with warm spinach and bread, if using.

Nutrition Facts

365 calories; fat 25g; cholesterol 230mg; fiber 3g; protein 27g; carbohydrates 8g; sodium 704mg; sugars 1g.