Garlicky Sautéed Shrimp
Akin to Spanish tapas, Portuguese pesticos are small dishes shared with friends over a glass of wine or beer. Typical offerings include sautéed shrimp seasoned with sweet paprika and lots of garlic. We also add a splash of white wine from Portugal’s largest wine-growing region, Vinho Verde, which produces crisp, aromatic whites as well as some reds. Because the shrimp are cooked with the shells intact, they’re a bit messy to eat, so serve with plenty of napkins.
- 2 lb. (1 kg) large shrimp in the shell, with heads on
- Kosher salt and freshly ground pepper
- 1 tsp. sweet smoked paprika
- 2 garlic cloves, minced or grated, plus 8 garlic cloves, smashed
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. unsalted butter
- 2 Tbs. white Vinho Verde or other dry white wine
- 2 Tbs. chopped fresh flat-leaf parsley
- Lemon wedges for serving
Place the shrimp in a large bowl and pat dry. Season generously with salt and pepper. Add the paprika and minced garlic and toss to combine.
In a large fry pan over medium heat, warm the olive oil. Add the smashed garlic and cook, stirring occasionally, until the garlic turns golden brown and fragrant, 1 to 2 minutes. Add the shrimp and cook, turning once, until pink and cooked through, 3 to 4 minutes per side. Stir in the butter and wine and simmer until the sauce is thickened, about 3 minutes.
Transfer the shrimp to a cutting board or a serving platter, garnish with the parsley and serve with lemon wedges. Serves 6.
Williams Sonoma Test Kitchen