Shrimp and Potatoes Pil Pil

Name: Shrimp and Potatoes Pil Pil
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish Inspired
Ingredients: Fine sea salt; 1¼ pounds baby potatoes, cut into 1½-inch chunks; ¼ cup extra-virgin olive oil; 6 garlic cloves, thinly sliced; 1 or 2 fresh chiles, such as Fresno, red jalapeno, serrano or long red chile, thinly sliced (adjust depending on heat preference); Ground black pepper; 1 pound large peeled, deveined shrimp; 1 tablespoon unsalted butter; 2 tablespoons roughly chopped fresh parsley; Bread, for serving (optional)

By Nargisse Benkabbou

Published June 16, 2026

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Ready In: 35 min
Rating: 5(12)
Comments: Read comments

This simple and rewarding dish is a take on the gently spicy, garlicky Spanish gambas al pil pil, with the addition of tender baby potatoes to transform it into a proper, comforting meal. The secret lies entirely in the technique: Starting the garlic and chile in cold oil over low heat gently releases their fragrance without any bitterness. Because there are so few ingredients, their quality is crucial; using the best extra-virgin olive oil and shrimp available will make all the difference. An untraditional addition of a knob of butter at the very end emulsifies with the flavorful oil, creating a silky, glossy sauce perfect for mopping up with a piece of crusty bread.

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Ingredients

Yield:4 servings

Fine sea salt
1¼ pounds baby potatoes, cut into 1½-inch chunks
¼ cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 or 2 fresh chiles, such as Fresno, red jalapeno, serrano or long red chile, thinly sliced (adjust depending on heat preference)
Ground black pepper
1 pound large peeled, deveined shrimp
1 tablespoon unsalted butter
2 tablespoons roughly chopped fresh parsley
Bread, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
Bring a pot of salted water to a boil. Add the potatoes and cook until they are just fork-tender, 10 to 12 minutes. (A knife should slide in and out with no resistance, but the potato should still hold its shape). Drain well and set aside.
1. Step 2
  In a large skillet or frying pan, combine the olive oil, garlic and chile, then turn the heat to low and cook gently for 4 to 5 minutes, stirring often, until fragrant and softened but not browned. Make sure the heat isn’t too high or the garlic will burn.
1. Step 3
  Increase the heat to medium. Add the drained potatoes to the skillet along with ¾ teaspoon salt and black pepper. Sauté, stirring occasionally, for about 5 minutes, until the potatoes are fully tender and have soaked up the spiced oil.
1. Step 4
  Make space in the pan for the shrimp (or push the potatoes to one side). Add the shrimp and cook, stirring frequently, until just opaque, 2 to 3 minutes.
1. Step 5
  Add the knob of butter and toss everything together for 30 to 60 seconds, until the butter melts into a glossy sauce. Taste and season with salt and pepper if desired. Remove from the heat, sprinkle with parsley, and serve immediately with bread on the side if you like.