Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp extra virgin olive oil, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 cloves garlic, thinly sliced
  • 1 tsp smoked Spanish paprika
  • 1 can (14.5 oz) crushed tomatoes
  • 1/4 cup dry white wine
  • 1 tsp granulated sugar
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with kosher salt and cracked black pepper.
  2. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1-2 minutes per side until opaque pink with golden edges. Remove shrimp to a plate immediately.
  3. Lower heat to medium. In the same pan, add the remaining 2 tablespoons of olive oil. Sauté sliced garlic for 30-60 seconds until fragrant but not brown.
  4. Stir in the smoked Spanish paprika and toast for 10 seconds.
  5. Pour in the dry white wine, scraping the bottom of the pan to release the browned bits. Let the wine reduce by half (about 2 minutes).
  6. Stir in the crushed tomatoes and granulated sugar. Simmer for 5-8 minutes until the sauce thickens and concentrates.
  7. Return the seared shrimp to the pan and stir to coat in the sauce. Garnish with chopped fresh parsley before serving.