The first time I made this dish, it was a desperate attempt to recreate a vacation memory—a breezy evening on a patio, the scent of garlic and sea salt in the air. I didn’t have a recipe, just a feeling. I remember the sizzle as the shrimp hit the hot olive oil, the instant perfume of garlic blooming, and the way the tomatoes collapsed into a luscious, vibrant sauce. My entire kitchen smelled like a sun-drenched Italian coastline. It was one of those magical, simple meals that came together faster than takeout and felt infinitely more special. This Garlic Tomato Shrimp has been my weeknight hero and my impromptu dinner-party star ever since, and I’m so excited to share my perfected version with you.
Ingredients
- 1 pound large shrimp (21/25 count), peeled and deveined, tails on or off
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 (14.5 oz) can diced tomatoes, with their juices
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
Let’s talk ingredients for a second, because a few choices here make all the difference. I insist on raw, peeled and deveined shrimp for the best texture and to save you time—frozen is totally fine, just thaw it overnight in the fridge. The white wine adds a crucial layer of acidity and depth; please don’t skip it! If you must, substitute with low-sodium chicken broth and a squeeze of lemon juice. And that tablespoon of butter stirred in at the end? It’s my non-negotiable secret. It rounds out the acidity of the tomatoes and wine, giving the sauce a silky, rich finish that feels luxurious.(See the next page below to continue…)