Buttery Shrimp With Garlic and Paprika

Preparation

1. Step 1

   Pat shrimp dry with a paper towel and season with salt and pepper.

2. Step 2

   Set a large skillet over medium-high heat and add the olive oil. When oil is wavy, add rosemary and let sizzle for about 15 seconds, stirring to let them crisp a bit. Remove and set aside, leaving the pan on the heat.

3. Step 3

   Arrange shrimp in the skillet in an even layer without crowding. (Work in batches if necessary.) Cook for about 1 minute until the shrimp starts turning opaque, then turn shrimp over and cook for another minute. Add butter and swirl pan to distribute. Reduce heat to maintain a sizzle.

4. Step 4

   Add garlic and reserved rosemary, stir to coat and cook for 1 minute. Push shrimp aside to make a space in the center of the pan. Add tomato paste, paprika and wine, and stir to dissolve. Shake pan to let butter and pan juices mix, sizzling around shrimp to coat well.

5. Step 5

   Serve on warm plates or a large platter with all of the buttery pan juices, parsley and lemon wedges.