Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 14.5 oz can diced tomatoes
  • 1 tbsp tomato paste
  • 1/4 cup dry white wine
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice, freshly squeezed

Instructions:

  1. Pat the shrimp completely dry with paper towels. Toss them with smoked paprika, salt, and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 2 minutes per side until opaque and mahogany-colored. Remove shrimp from the pan and set aside.
  3. Lower the heat to medium. Melt the butter into the remaining shrimp oils. Add the diced onion and sauté for 3–4 minutes until translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 60 seconds until the paste turns a deep brick red.
  5. Deglaze the pan with white wine, scraping the brown bits from the bottom. Stir in the diced tomatoes and simmer for 5 minutes until the sauce thickens.
  6. Return the seared shrimp to the pan, tossing gently for 1 minute to coat. Stir in the lemon juice and fresh parsley just before removing from heat.