“Garlic-Butter Shrimp and Olives” is a dish that will leave you smacking your lips and wanting more. This dish is a flavourful explosion of buttery garlic, juicy shrimps and briny olives. Trust me, it’s one recipe that’s sure to become a staple in your kitchen!
So, let’s get started! You’ll need: shrimp, garlic, butter, olives, white wine, lemon, parsley, red pepper flakes, and salt. Got everything? Great!
First things first, get your pan sizzling hot with a generous amount of butter. Once the butter’s melted, throw in a whole lotta garlic, and let it cook until fragrant. It’s gonna smell ah-mazing, I promise! Next, add in the shrimps and cook until they turn pink and start to curl up. Yum!
Now, it’s time to add some zing to this dish. Toss in the olives, a splash of white wine, and squeeze in some lemon juice. Let it cook for a minute or two, then sprinkle in a pinch of red pepper flakes and a dash of salt. And voila, you’ve got yourself a party in your mouth!
But wait, we’re not done yet. To bring it all together and add some extra freshness, add a handful of chopped parsley to the mix. This will give the dish a pop of green and a herby flavour that’ll have your taste buds doing a happy dance.
Serve this garlicky goodness with a side of crusty bread to mop up all that buttery sauce, and you’re good to go. This dish is perfect for a date night in, a fancy dinner party, or just a regular weeknight meal. It’s easy, quick, and packed with so much flavour, you’ll never want to go back to plain old shrimps again.
I use needle-deveined shrimp in this recipe because they don’t have to slice the backs open to devein them. I like the way it looks better since the backs don’t flare out when cooking 🙂 Use traditionally deveined shrimp if you can’t find needle-deveined.
Regarding shrimp tails: it’s a personal preference. Leave them on, if you like. Take them off, if you like. It’s really up to you. Tails do add a lil extra flavor oomph as they’re cooking, but if you don’t like them, take them off. Just make sure you save them to make homemade stock!!
6 ounces Castelvetrano olives, torn in half
4–5 cloves garlic, peeled and minced
1 lemon, juiced
Crushed red pepper to taste
3 tablespoons butter
1 tablespoon olive oil
½ cup dry white wine or use shrimp or chicken stock
1 pound needle-deveined shrimp, tails on or off depending on preference
⅓ cup loosely packed parsley, minced
Salt and pepper
Prepare the olives:
Combine olives, minced garlic, lemon juice, and crushed red pepper in a bowl. Let stand for 5 minutes to allow the flavors to marry.
Sauté olives and garlic:
Melt butter in a large skillet over medium-high heat. Add olive oil.
Once the butter begins to bubble, add the olive mixture. Sauté for 2-3 minutes.
Reduce the wine:
Pour in the white wine and bring to a boil. Reduce heat to a rapid-simmer for 5 minutes. Continue cooking until reduced by half.
Sauté the shrimp: Pat the shrimp dry and season all over with salt. Add them to the skillet and sauté for 4-5 minutes or until just opaque. Stir in the parsley and immediately remove the shrimp from the heat (the residual heat will continue to cook the shrimp).
Transfer to a serving bowl. Serve with crusty bread or pasta. Enjoy!
In conclusion, “Garlic-Butter Shrimp and Olives” is a dish that’ll leave you saying “yes, please” for seconds. So, don’t be shy, give it a try and let me know what you think in the comments below!