Garlic Butter Shrimp and Olives
Similar to shrimp scampi, this garlic butter shrimp with olives brings you all the salty, rich, spicy flavors you need.
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Servings: 4
Calories: 297kcal
Equipment
- Skillet
Ingredients
- 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
Instructions
Prepare the olives:
- In a bowl, combine olives, minced garlic, lemon juice, and crushed red pepper. 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 it 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 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).
To serve:
- Transfer to a serving bowl. Serve with crusty bread or pasta. Enjoy!
Nutrition
Calories: 297kcal | Carbohydrates: 5g | Protein: 24g | Fat: 19g | Sodium: 868mg | Fiber: 2g | Sugar: 1g | Vitamin C: 14mg
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