Feast of Seven Fishes Garlic Butter Shrimp

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 25 min · Shellfish · pescatarian, keto, low-carb

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb large shrimp, peeled and deveined, tails on
• 2 tbsp unsalted butter
• 2 garlic cloves
• 1/4 tbsp Calabrian chile paste
• 1 lemons
• 1/4 tsp dried oregano
• 1/4 tsp smoked paprika
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 loaf crusty Italian bread
• 1/4 cup dry white wine

Method (tap to check — screen stays awake)

1. Pat the shrimp very dry and toss with the smoked paprika, dried oregano, and a big pinch of salt — this quick paprika-oregano dust is the house move that gives the shrimp color before the butter ever hits.
2. Slice the bread thick, toast it under the broiler until golden at the edges, and set it aside for the table.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high. Sear the shrimp in two batches, about 90 seconds per side, until just opaque, and move them to a platter — do not crowd the pan.
4. Drop the heat to medium, add the remaining 6 tablespoons butter and the thinly sliced garlic, and cook 1 to 2 minutes until fragrant but not browned.
5. Stir in the Calabrian chile paste, then pour in the white wine and simmer 2 minutes until slightly reduced.
6. Zest one lemon into the pan, squeeze in the juice of both, return the shrimp and any juices, and toss 30 seconds to coat.
7. Shower with parsley and serve straight from the skillet with the toasted bread for dragging through the chile-garlic butter.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook