Instructions
- Cook the shrimp: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute — be careful not to burn it. Add the shrimp, smoked paprika, salt, and pepper. Cook for 2–3 minutes per side, until the shrimp turn pink, opaque, and slightly curled. Remove the shrimp from the pan and set aside.
- Make the sauce: Pour the chicken broth or white wine into the skillet, scraping up any brown bits from the bottom for added flavor. Let it simmer for 1–2 minutes to reduce slightly. Stir in the remaining butter and the juice of one lemon. Allow the sauce to thicken slightly and become glossy.
- Combine and garnish: Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with chopped parsley and red pepper flakes (if using). Taste and adjust seasoning as needed.
Serving Suggestions
Serve the shrimp hot, straight from the skillet, with plenty of sauce spooned over the top. It pairs beautifully with:
- Crusty bread or garlic toast (to soak up the sauce)
- Fluffy white rice or jasmine rice
- Pasta, tossed directly in the sauce for a full meal
- Light salad or steamed vegetables on the side
