Buttery Shrimp With Garlic and Paprika

By David Tanis

Published February 4, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5(153)
Comments
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For this flavorful, richly aromatic shrimp dinner, use large shrimp if possible (preferably from the Gulf of Mexico or the Mid-Atlantic). They are hefty at 16 to 20 pieces per pound, enough for a main course for four. Use fresh or frozen shrimp, extra points for peeling and de-veining your own. They are to be sizzled in a generous amount of spicy butter sauce. If you don’t have hot paprika, use 1 tablespoon sweet paprika plus ¼ teaspoon ground cayenne, or more to taste. Or use Spanish pimentón picante. Serve the shrimp with plain polenta, little roasted potatoes, or steamed rice. Or just have a warm baguette for sopping.

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Ingredients

Yield:4 servings

  • 1 ½ pounds large shrimp, 16 to 20 per pound, peeled and deveined

  • Salt and black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh rosemary leaves

  • 6 tablespoons unsalted butter, cut in chunks

  • 2 large garlic cloves, minced or grated

  • 1 tablespoon tomato paste

  • 1 tablespoon hot paprika

  • ¼ cup dry white wine

  • 2 tablespoons roughly chopped flat-leaf parsley

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 320 milligrams cholesterol; 384 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 25 grams fat; 1 gram fiber; 525 milligrams sodium; 35 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat shrimp dry with a paper towel and season with salt and pepper.

  2. Step 2

    Set a large skillet over medium-high heat and add the olive oil. When oil is wavy, add rosemary and let sizzle for about 15 seconds, stirring to let them crisp a bit. Remove and set aside, leaving the pan on the heat.

  3. Step 3

    Arrange shrimp in the skillet in an even layer without crowding. (Work in batches if necessary.) Cook for about 1 minute until the shrimp starts turning opaque, then turn shrimp over and cook for another minute. Add butter and swirl pan to distribute. Reduce heat to maintain a sizzle.

  4. Step 4

    Add garlic and reserved rosemary, stir to coat and cook for 1 minute. Push shrimp aside to make a space in the center of the pan. Add tomato paste, paprika and wine, and stir to dissolve. Shake pan to let butter and pan juices mix, sizzling around shrimp to coat well.

  5. Step 5

    Serve on warm plates or a large platter with all of the buttery pan juices, parsley and lemon wedges.

Tip

  • If shrimp is cooking too quickly, or you have smaller ones, remove from pan and finish the sauce, then return shrimp briefly to sauce, so they don’t overcook.

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Ratings

5 out of 5
153 user ratings
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Comments

Equilibrist

I will try this tonight! Just by coincidence, I made a very similar dish a couple of weeks ago, except that I started by crisping up some pancetta in EVOO before cooking the shrimp, and used gochugaru, smoked paprika, and thyme instead of rosemary. Served over polenta. It was delicious and I’m sure this will be, too.

Beth

Fabulous recipe--much better than I anticipated! Definitely use real wild shrimp and peel yourself. I had to make a couple of changes: used Spanish pimenton dulce because I didn't have the picante, so I added a chili piquin ground up. Also, used dry rosemary. It was so delicious, I will get the fresh rosemary next time. I served it with polenta but think I would prefer some good bread, the polenta seemed a bit sweet with it to me.

Beth

@jb Gulf of Mexico shrimp are only tough and flavorless if you overcook them.

Fzaw

I was wondering if I can you frozen shrimp and if yes does it need to be thawed out first.

MaryinCA

Mmmmmm good! Actually it was great! Simple, easy and delicious. Thanks NYT!

Chris A.

Made as written—delicious!

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