Elevate your shrimp dishes with a silky garlic butter sauce in this easy and quick meal. A delightful mix of smoked paprika, orange zest, and Castelvetrano olives enhances the experience, adding subtle briny notes and a harmonious balance against the buttery backdrop. For best results, incorporate the butter slowly in your sauce.
This versatile recipe, ready in just 30 minutes, pairs well with white rice, quinoa, farro, couscous, or even crusty bread like baguette or sourdough. Roasted vegetables also make an excellent accompaniment.
To prepare: Start by cooking rice as per package instructions and set aside. Pat dry shrimp with paper towels before sprinkling with salt and 1 teaspoon smoked paprika. Melt 2 tablespoons butter in a large skillet over medium-high heat, add shrimp, and cook until pink, about 3 to 4 minutes. Set shrimp aside.
In the same skillet, sauté garlic for a minute until fragrant, then introduce olives, chicken stock, vinegar, orange zest, juice, and the rest of the paprika. Bring to a boil and reduce until the liquid measures about 1/3 cup. Lower the heat, gradually blend in the remaining butter, then reintroduce shrimp, coating thoroughly. Serve over your choice of base and garnish with scallions.
Leftovers can be stored refrigerated for up to a day and reheated. Freeze leftover rice for up to three months.
Easy Garlic Butter Shrimp with Olives
